Paneang Curry Paste - cooking recipe

Ingredients

4 tablespoons peanuts (boiled or roasted and cooled)
10 long dried Thai chiles, stemmed and soaked
1/4 teaspoon salt
1 teaspoon coriander, root scraped and chopped
1 1/2 tablespoons galangal, grated
1 tablespoon lemongrass, chopped
3 tablespoons shallots, chopped
2 tablespoons garlic, chopped
1/2 nutmeg, coarsely pounded and briefly roasted

Preparation

Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
This is an adopted recipe.