Homemade Panang Curry Paste

Ingredients:

7-15 dried chili

1 tbsp coarse sea salt

3/4 tsp cumin seeds ~ toasted

1-1/2 tsp coriander seeds ~ toasted

1/4 tsp white peppercorns

3 tbsp chopped lemongrass

1 tbsp chopped galangal

1-1/2 tsp kaffir lime zest

1 tsp cilantro roots

3 tbsp chopped garlic

1/4 cup chopped shallots

1 tsp shrimp paste

2 tbsp peanuts ~ roasted, ground

Directions/Instructions:

1. soak the dried chilies in water for at least an hour to soften.
2. Using a heavy-duty mortar and pestle or grinder, grind the toasted coriander seeds, cumin seeds, and white peppercorns into a fine powder.  Remove and set aside
3. Grind roasted peanuts in the mortar and pestle until fine, remove, and set aside.
4. Drain the chili from soaking water and dry off excess water with a paper towel.  Cut into small pieces.  Add the chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste.  Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
6. Add shallots and garlic, and pound into a fine paste.  Then add ground peanuts and shrimp paste, and continue to pound to mix.