Massamun Curry Paste - cooking recipe

Ingredients

25 -35 dried small red chilies
1 tablespoon minced lemongrass
3/4 cup minced shallot
6 tablespoons minced garlic
1 tablespoon minced galanga root (substitute ginger root in a pinch)
12 kaffir lime leaves, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon coriander seed
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon brown sugar
1/4 teaspoon shrimp paste (optional)
2 -3 tablespoons oil

Preparation

Soak chiles briefly in warm water till they begin to soften, then drain.
Remove stems from chiles and chop into pieces; set aside.
Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
Store in an airtight container under refrigeration; can be frozen, as needed.