Red Curry Paste (Krueng Gaeng Peht) - cooking recipe

Ingredients

1/2 cup small dried red chili
10 peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon finely chopped peeled fresh galangal or 1 tablespoon fresh ginger
1 teaspoon minced lime peel
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
1 teaspoon shrimp paste
1 teaspoon salt

Preparation

Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
Chop lemongrass stalks and add to mortar.
Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
Refrigerate in a tightly covered glass jar; keeps up to one month.