Start by soaking the dried chilies in hot water for 10 minutes to re hydrate. Once done roughly chop and add to your mortar and pestle. For a milder curry paste remove the seeds and membrane.

Next add in the fresh chillies and continue pounding away. Follow this with the galangal and lemongrass after roughly chopping them into small pieces.

Then chop the coriander roots, shallots and garlic and add those in as well and keep smashing everything. Also zest the kafir lime and add that in.

As everything starts to come together finally add in the white pepper powder and shrimp paste.

Store in the fridge or freeze it.

Alternatively you can just put everything in a grinder/food processor with a tablespoon or two of water and blitz it.