Prik Gaeng Pak Dtai (Southern Thai Curry Paste)

18 dried Thai chiles (10g), stemmed

1 teaspoon (3g) freshly ground black pepper

1 teaspoon (4g) Diamond Crystal kosher salt

5 fresh red Thai chiles (8g), stemmed

One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note)

2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)

1 ½ teaspoons (3g) peeled makrut lime zest from 1 makrut lime (optional, see note)

One 3-inch (10g) piece fresh turmeric, thinly sliced

3 small garlic cloves (10g)

1 small shallot (20g), thinly sliced

1 teaspoon (10g) Thai shrimp paste

Directions at seriouseats.com

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