Jungle Curry Paste (Kaeng Paa)

• 2 large shallots minced
• 1 tablespoon garlic minced
• 1 tablespoon galangal, minced fresh, peeled
• 1 inch piece lemongrass minced
• 8 whole red chili peppers dried, with seeds, minced
• 2 1/2 teaspoons red pepper flakes crushed
• 2 teaspoons cilantro root minced
• 1 each kaffir lime leaves fresh, minced
• 1/2 teaspoon shrimp paste
• 1/2 teaspoon salt

1. In a mortar or a small bowl, combine all the ingredients.
2. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste.
3. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.)
4. Makes 3 to 3 1/2 tablespoons.

shallots, garlic, galangal, red chili peppers, red pepper, cilantro root, lime, shrimp paste, salt

Taken from recipeland.com/recipe/v/jungle-curry-paste-kaeng-paa-39672 (may not work)