Southern (or Massaman) Curry Paste

6–8 large dried red chilies (often called California chilies), soaked in hot water for 5 minutes and drained
2 tablespoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
½ teaspoon cardamom seeds, toasted
2 whole cloves
¼ teaspoon whole black peppercorns
¼ teaspoon ground cinnamon
1 teaspoon shrimp paste (optional)
1 stalk lemongrass, tough outer leaves removed and discarded, inner core finely chopped
1 (1-inch) piece ginger, peeled and minced
1 teaspoon salt
1 teaspoon lime peel
2 teaspoons brown sugar
2 tablespoons vegetable oil
3 tablespoons Tamarind Concentrate

Chilies are not indigenous to Asia. They arrived in Thailand from South America with the Portuguese traders and missionaries.

Place all ingredients in a food processor and blend until smooth.
Transfer to a small saucepan and bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, for 5 minutes.
Stir in 1 cup of water and bring the mixture to a boil. Reduce heat, cover, and simmer 30 minutes.