Dry Curry Paste (Panaeng) - cooking recipe

Ingredients

10 dried long red chilies, deseeded and chopped
5 shallots, chopped
2 tablespoons chopped garlic
2 stalks lemongrass, chopped (only the white part)
1 inch galangal, chopped
1 teaspoon coriander powder
1 teaspoon ground cumin
3 coriander roots, chopped
1 teaspoon shrimp paste
3 tablespoons roasted peanuts

Preparation

Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
You should have about 6 tablespoons.