Thai Panang Curry Paste

Ingredients:

Item A
Corriender seeds, 1 1/3 tsp
Cumin seeds, 1 tsp
Peanut or cashewnut, 2 1/2 tbsp crushed
Shallots, 1/2 cup chopped
Garlic, 3 tbsp chopped
Dried chilies, 10 seeded and soaked in water for an hour
Chili powder, 1 tbsp
Salt, 1 tsp
White peppercorns, 1 tsp
Lemongrass, 3 tbsp chopped
Galangal, 1 1/2 tbsp chopped
Cilantro roots or stems, 2 tbsp chopped
Kaffir lime zest, 1/2 tsp kaffir lime leaves chopped add 5 mins before curry is done. Or use regular lime
Shrimp paste, 1 tbsp or dried shrimps, 2 tsp soak in water for an hour

Item B
Cooking oil, 4 tbsp for

Instructions:
1. In a blender or food processor, blend Item A until smooth.
2. In a medium heat pan, add cooking oil and add paste. Keep stirring constantly as paste will get burn easyly. Paste is ready when you see oil float on top of your paste.
3. You are done. Paste can be used up to a week if store properly in the fridge.