Prik Gaeng Pak Dtai (Southern Thai Curry Paste) Recipe

Ingredients (11)

• 18 dried Thai chiles (10g), stemmed
• 1 teaspoon (3g) freshly ground black pepper
• 1 teaspoon (4g) Diamond Crystal kosher salt
• 5 fresh red Thai chiles (8g), stemmed
• One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note)
• 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)
• 1 1/2 teaspoons (3g) peeled makrut lime zest from 1 makrut lime (optional, see note)
• One 3-inch (10g) piece fresh turmeric, thinly sliced
• 3 small garlic cloves (10g)
• 1 small shallot (20g), thinly sliced
• 1 teaspoon (10g) Thai shrimp paste