SITCA Chu Che Curry Paste

1 large dried red chili (for color), soaked for about 15 minutes
5 small hot dried chilies (for heat) or 2 teaspoons chili powder
1/2 teaspoon fresh tumeric root or 1 teaspoon ground
1 teaspoon galanga (spicy ginger)
1/2 teaspoon aromatic ginger (Chinese)
1 tablespoon lemongrass
1 tablespoon garlic (3 cloves)
1 tablespoon shallot (2 cloves)
1/4 teaspoon salt
1 teaspoon shrimp paste


Combine everything except shrimp paste in blender. Add shrimp paste just before cooking.