Red Thai Curry Paste - cooking recipe

Ingredients

1/2 cup dried red chili peppers
1 tbsp shrimp paste
1 tbsp coriander seeds
1/2 cup chopped shallots
1/2 cup chopped garlic
1/4 cup chopped lemongrass, white stem only
1/4 cup chopped cilantro roots and stems
2 tbsp chopped ginger
6 None birds eye chili pepper, chopped
2 None kaffir lime leaves, chopped

Preparation

Place dried chili peppers in a small bowl and cover with boiling water. Set aside 15 mins to soften.
Meanwhile, wrap shrimp paste in foil to make a flat packet. Place in a small, hot skillet with coriander seeds. Cook for 30 seconds to 1 min to toast and bring out flavor. Allow paste to cool.
Pound seeds well using a mortar and pestle.
Drain chili peppers, reserving 1 tbsp of water. Chop coarsely.
Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.
Transfer to a sterilized airtight jar. Store in refrigerator.