Massaman Curry Paste

• 3 each hot chili peppers dried
• 3 tablespoons shallots chopped
• 2 tablespoons garlic chopped
• 1 teaspoon galangal root chopped
• 1 1/4 tablespoons lemongrass chopped
• 2 each cloves
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 5 each peppercorns
• 1 teaspoon shrimp paste
• 1 teaspoon salt

1. Soak dried chilies in hot water for 15 minutes and deseed.
2. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle).
3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
4. Add the shallot-garlic-galangal- lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
5. This can be stored in a glass jar in the refrigerator for about 3 to 4 months.

hot chili peppers, shallots, garlic, galangal root, cloves, coriander seeds, cumin seeds, peppercorns, shrimp paste, salt

Taken from recipeland.com/recipe/v/massaman-curry-paste-17807 (may not work)