Thai Red Curry Paste

Ingredients

• 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
• 4 teaspoons coriander seeds
• 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
• 1 teaspoon whole black peppercorns
• 4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
• 6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
• 2 tablespoons chopped fresh cilantro roots or stems
• 5 small shallots, chopped (6 tablespoons)
• 1/4 cup chopped garlic
• 15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
• 2 teaspoons ga-pi (Thai shrimp paste)
• 1/2 teaspoon salt
• Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor