1. Ingredients: 2 teaspoons galangal (cut into fine pieces), 5 long dry red chili peppers (remove seeds, soak and drain) (optional 3 chili padi to increase spiciness) , lemongrass (cut into thin strips) 1 tbsp, shrimp paste 1 tsp, lime peel (chopped) 1/2 tbsp, coriander root (chopped) 1 tbsp, saffron (chopped) 11/2 tbsp, 11/2 tbsp minced garlic, 1/2 tsp coriander seeds, 1/4 tsp cumin seeds, 3 to 4 white peppercorns, 1/4 tsp salt.

2. Cut off the stems of dried red peppers, cut the pepper pods straight, dig out the adherent film, soak in cold water for 15 minutes, and then squeeze out the water completely.

3. Chop the peppers, then put them into a grinding bowl, add 1/4 teaspoon of salt, and mash into a paste. (The salt helps grind the chilies into a paste).

4. The following ingredients must be added one by one in order. For each ingredient, mash it first and smell the aroma before adding another one; 2 teaspoons of ground ginger, 1 tablespoon of shredded lemongrass , 1/2 tablespoon of lime zest, 1 tablespoon of chopped coriander root

5. Add shallots and minced garlic, mash and mix to form curry paste. Then add the roasted shrimp paste, mash and mix well.

6. Finally, add the ground spice powder: coriander seeds, cumin seeds and white peppercorns to the curry paste and mix thoroughly. The prepared curry paste has a rich, mellow and round aroma and can be stored in the refrigerator for up to two weeks.