Start by soaking the 6 dry red chillies in warm water for about 15 minutes. This softens them and makes them easier to blend into the paste. After soaking, drain and set aside.
While the chillies are soaking, peel and chop the ginger (or galangal, if using), garlic cloves, and shallots. Cut the lemongrass stalks into smaller pieces, discarding the tough outer layers. Remove the leaves from the coriander and set them aside for later.
In a blender or food processor, combine the soaked red chillies, chopped ginger, garlic, shallots, fresh red chillies, lemongrass, coriander, kaffir lime leaves, shrimp paste, white pepper, cumin, coriander, salt, paprika, palm sugar, and neutral oil. Blend until you achieve a smooth paste. You may need to scrape down the sides a few times to ensure everything is well incorporated.
If the paste is too thick, add a little water or more oil to reach your desired consistency. The paste should be smooth and spreadable, perfect for using in your favorite recipes.
Taste the paste and adjust the seasoning if necessary. You can add more salt, sugar, or even an extra red chilli if you like it spicier. Remember, this paste should be packed with flavor as it will be diluted when mixed into dishes.
