Red Curry Paste - cooking recipe

Ingredients

10 -12 hot dried red chilies (of the long cayenne variety)
5 garlic cloves, peeled and chopped
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
3 slices galangal (thin slices, fresh or frozen) or 3 slices ginger (thin slices, fresh or frozen)
1 slice fresh kaffir lime rind (I've never used it)
6 -8 coriander roots, washed well and coarsely chopped
fresh ground white pepper
1/4 teaspoon shrimp paste, chopped or 1/4 teaspoon anchovy, from a can chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons bright red paprika

Preparation

Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.