Gaeng Daeng (red curry paste)

8 large dried red chillies
1/2 tsp salt
3 coriander roots
2 tbls lemongrass, chopped
4 Asian shallots
6 cloves garlic
2 tsp galangal powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp ground white pepper
2 tsp gapi (shrimp paste)
rind of half a kaffir lime

Soak chillies in water for several hours until soft – drain.
Pound or puree all ingredients together until
they form a smooth paste. Makes about 7 tbls.
Keep for up to 8 weeks in fridge or 6 months in freezer.

Inspired by paste vendors in Municipal Market, Trang – Southern Thailand