Panang Curry Paste

• 10 dried red chile peppers
• 4 large green chile peppers
• 1 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 4 pieces mace
• 2 pods cardamom
• 2 shallots, thinly sliced
• 5 cloves garlic, chopped
• 2 tablespoons thinly sliced lemongrass
• 2 tablespoons peeled and chopped cilantro root
• 2 tablespoons crushed black peppercorns
• 6 kaffir lime leaves, chopped
• 1 tablespoon peeled and chopped galangal
• 1 teaspoon shrimp paste
• 1 teaspoon salt

1. Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

red chile peppers, green chile peppers, coriander seeds, cumin seeds, mace, cardamom, shallots, garlic, cilantro root, black peppercorns, lime, galangal, shrimp paste, salt

Taken from www.allrecipes.com/recipe/246990/panang-curry-paste/ (may not work)