6 tbsp. vegetable oil
1 1?2 tbsp. prahok
18 kaffir lime leaves, stems removed and sliced into very thin ribbons
12 cloves garlic, roughly chopped
8 shallots, roughly chopped
6 stalks lemongrass, inner cores only, roughly chopped
1 (4-inch) piece fresh galangal, peeled and thinly sliced
1 (4-inch) piece fresh turmeric, peeled and thinly sliced
In a wok or large skillet, heat the oil over medium. In a large bowl, mix the prahok with the kaffir lime leaves, garlic, shallots, lemongrass, galangal, and turmeric. Scrape the aromatics into the wok and cook, stirring occasionally with a wooden spoon, until the ingredients are soft and beginning to lightly brown, about 14 minutes.
Scrape the ingredients into a food processor and let cool completely. Process the ingredients into a lightly chunky paste, stopping the machine to scrape down the sides of the food processor as you go, and then scrape the curry paste into a container.
Seal the container and store the curry paste in the refrigerator for up to 1 month.