Panang Curry Paste - cooking recipe

Ingredients

2 dried arbol chiles, stemmed (or other)
2 dried guajillo chilies, stemmed (or other)
2 fresh lemongrass, stalks bottom 4-inch only thinly sliced
3 tablespoons roasted peanuts
2 tablespoons chopped peeled fresh galangal (or frozen, thawed or ginger)
6 kaffir lime leaves, finely chopped (fresh or frozen or a bit of lemon juice and rind)
1 large shallot, chopped (or onion)
4 garlic cloves, chopped
2 fresh serrano chilies, chopped (or other hot chile)
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper

Preparation

Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes.
Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms.
Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.