Basic Thai Red Curry Paste -- Kaeng Phed

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1/2 ounce dried chiles (about 2 dozen 2 1/2-inch-

long chiles)

8 pieces dried kaffir lime rind, or the grated zest of 2 fresh limes

8 quarter-size slices fresh galangal, or half as much dried

4 stalks fresh lemon grass

1 tablespoon whole coriander seeds

1 tablespoon whole cumin seeds

1/4 teaspoon whole black peppercorns

1/2 teaspoon salt

1 tablespoon paprika

6 garlic cloves, peeled, chopped

4 small shallots, peeled, chopped

Roots and/or stems of 1 bunch fresh cilantro

1 teaspoon Thai shrimp paste, or anchovy paste

1/2 cup thick coconut cream + coconut milk if needed

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