This is a a Thai curry paste recipe used to make Chiang Mai style curry. It's traditionally made in a mortar and pestle but a food processor is faster!
Soak the dried chillies in hot water for about 10 minutes or until softened.
Place the garlic, lemongrass, galangal, lime zest and coriander stems into a mortar and pestle and pound into a paste (alternatively, use a food processor).
Add the shallots and soaked chillies and pound or process into a paste. Finally add the shrimp paste and process until smooth.