Laksa Paste

Laksa paste is the foundation of the Malaysian (and Singaporean) curry laksa. It's a mild curry with lots of flavour but very low chile heat.

Ingredients

4 medium red chillies (discarding the stem and as many seeds as you wish to reduce the fire of the paste)
¼ cup fresh coriander leaves, coarsely chopped
4 slices galangal (substitute ginger if you can't find this fresh)
3 large garlic cloves, peeled
3 stalks lemongrass, minced (use only their tender hearts)
3 scallion (eschallots), peeled and chopped
1 tsp shrimp paste
1 tsp sugar
¼ cup tamarind paste
1 tsp turmeric
4 Tbsp rice bran oil
Thumb size piece of fresh ginger

Put the minced lemon grass hearts, chillies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and puree it into a speckled mush.
Add the coriander, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colourful but uniform paste.
Scoop into a glass jar (it will stain plastic).
Refrigerate until you're ready to use.