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Thai panaeng curry paste (Chiang Mai)

Ingredients: 1 Bunch(s) root of cilantro 1/2 (lower 1/3 only) lemongrass 1/2 Clove(s) garlic 1 Bunch(s) shallot 1/4 minced peel of lime 1/2 peeled, chopped galanga root 3 *** (or more) dried chili, red 1 pod cardamom 1 long green roasted (mild) chili 1 roasted mace 27/5000 Pound(s) roasted coriander 7/5000 Pound(s) salt 1/8 peppercorns 1/8 roasted cumin seeds Directions: 1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.) 2. Add all remaining ingredients and pound using pestle and mortar until paste is smooth, no lumps. If using a blender, grind dry spices, then combine all in blender with 2 T water, and blend 3-5 minutes (till smooth). Comments: NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.)
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