8-10 dried California Chile Peppers, covered with boiling water t soak for at least 15 minutes
2 stalks lemon grass, trimmed to lower third and thinly sliced
1 inch piece galangal, peeled and minced
1 head garlic, minced
½ large onion, chopped (could also use shallots but onion is what I had)
1 T dried shrimp powder
Instructions
To make curry paste you either need a mortar and pestle with a good blender or processor or you need a wet dry grinder. Either way, combine all ingredients, reserving some of the chile pepper soaking water, and either pound in a mortar and then transfer to a processor or blender or just grind to a smooth paste in a wet dry grinder. Use some of the chile pepper soaking liquid if more moisture is needed.
Recipe by The Spiced Life at https://www.thespicedlife.com/mahi-mahi-rice-noodles-in-curried-coconut-broth/