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Massaman Curry Paste - Gaeng Massaman

12 large red chillies, dried, seeded, chopped
1 stalk lemon grass, chopped
4 tbsp shallots, finely chopped
5 cloves garlic, finely chopped
2 tsp galangal, fresh, peeled and chopped
1 tbsp coriander seeds, roasted
1 tsp cumin seeds, roasted
2 cloves
6 black peppercorns
1 tsp shrimp paste
1 tsp salt
1 tsp granulated sugar
2 tbsp vegetable oil

Remove seeds from chillies and soak in a bowl for 15mins.

Trim the root end from the lemon grass stalk and slice the lower 5cm of the stalk into small pieces.

Place the chopped lemon grass in a dry wok over a low heat. Then add the chopped shallots, garlic and galangal and dry-fry for 2-3 mins. Stir in the cumin seeds, cloves and peppercorns and continue to dry-fry for 5-6 mins, stirring constantly.

Spoon the mixture into a large mortar. Drain the chillies and add them. Grind finely. Then add shrimp paste, salt, sugar and oil. Pound again until the mixture forms a rough paste.

Transfer in a glass jar and keep in fridge.