Red Curry Paste

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1/2 cup small dried red chiles, seeded and coarsely chopped

10 whole peppercorns

1 tablespoon whole coriander seed, toasted

1 teaspoon cumin seed, toasted

2 stalks fresh lemongrass

1/4 cup coarsely chopped fresh cilantro root, or leaves and stems

2 tablespoons finely chopped, peeled fresh galanga or ginger

1 teaspoon minced wild or domestic lime zest

2 tablespoons coarsely chopped garlic

1/4 cup coarsely chopped shallot

2 teaspoons shrimp paste

1 teaspoon salt