Blend all the ingredients in a food processor until smooth.

3 ozs. Dried Chiles (California or New Mexico style, or Asian Lg. Chiles)*
1/3 cup Shallots chopped
2 tbsp. fresh garlic chopped
1 tsp Galangal peeled and minced
2 stalks lemon grass, outer leaves removed, trimmed to 3" lower stalk, finely sliced
2 tbsp. minced peeled Ginger
2 tbsp ground tumeric
1 tbsp. whole Coriander
1 tbsp whole cumin
1 tbsp of curry powder
1 tsp Salt
1 1/2 tbsp Shrimp Paste (Kapi) wrapped in a double layer of tin foil

Stem & seed the dry Chiles. Cut them lengthwise and remove the tough membranes.Then cut crosswise into 1/2" pieces, soak in water for 30-40 minutes to soften.

Dry roast cumin and coriander seeds in a small skillet over medium flame for 3 to 5 minutes shaking pan often and until fragrant. Place roasted spices in a bowl to cool.

Set the skillet back on the flame and place kapi in tin foil in the skillet for 5 minutes until aromatic (yes it stinks LOL). Turn the packet over several times. You also can do this in an open packet in your toaster oven, BUT watch it closely and don't allow it to burn. Set aside to cool.

Place roasted spices, curry powder, and tumeric in a large mortar and grind with pestle to a powder. Transfer the ground spices to a food processor.

Place the lemon grass and ginger into the mortor and pound a couple of minutes to break down the fibers.

Transfer this to the food processor bowl.

Mix thoroughly. Will keep in glass jar in refrigerator for up to 3 months.