Massaman Curry Paste

• 2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped
• 2 tablespoons whole cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cardamom
• 1/2 cup chopped garlic
• 1/2 cup onion, chopped
• 3 stalks fresh lemon grass, trimmed and coarsely chopped
• 1 tablespoon minced fresh ginger, or more to taste
• 1 tablespoon shrimp paste
• 2 teaspoons salt

1. Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
2. Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
3. Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
4. Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.

red chile peppers, cumin seeds, coriander seeds, whole black peppercorns, whole cloves, ground cinnamon, ground mace, ground nutmeg, ground cardamom, garlic, onion, lemon grass, fresh ginger, shrimp paste, salt

Taken from www.allrecipes.com/recipe/239500/massaman-curry-paste/ (may not work)