Thai Yellow Curry Paste - cooking recipe

Ingredients

2 stalks lemongrass, thick bottom parts only, outer layers discarded, inner parts sliced
2 inches fresh galangal root or 2 inches fresh gingerroot, sliced
2 garlic cloves, peeled
5 shallots, peeled
2 dried red chilies, soaked in warm water until soft, stems discarded, deseeded
1 tablespoon ground turmeric

Preparation

Grind all ingredients to a smooth moist paste in a blender, adding a few drops of water to keep the blades turning, if necessary.
Refrigerate until ready to use. Will last only a few days so use asap.