Step 1 Start by preparing the ingredients. Cover the dried chillies with boiling water and set aside to hydrated, chop the galangal into small pieces, thinly slice lemongrass, dice eschalot and thinly slice the garlic. Step 2 Remove the chillies from the boiling water (set the water aside to use it later) remove seeds, thinly slice. Step 3 Put all the ingredients into the food processor with the shrimp paste, and grate the nutmeg in, blitz into a paste, scrape down the sides and blitz again, add the chilli soaking water into the food processor blitz until smooth. Step 4 In a small saucepan add oil and curry paste, stir the oil and the paste to mix well. Then put the pan over low heat and let the paste to fry/simmer in the oil for 15-20 minutes until rich in colour. Step 5 Allow to cool a little, then transfer to a jar, allow to cool completely. Store in the fridge for up to two weeks.
