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Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes. Place the softened chilies, along with the soaking liquid, in a blender with the rest of the ingredients. Blend, pushing down with a spoon or rubber spatula, until you have a smooth paste. Use immediately, or freeze in portioned chunks.
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Turmeric-rich Thai curry paste — mild, aromatic yellow curries
Granite mortar for curry pastes, spice grinding, pesto
Thai galangal paste — tom kha, curry paste, instant aromatic
Convenient lemongrass paste — no bruising needed, instant curry depth
Frozen galangal — instant aromatic for tom kha, curry paste