STEPS for curry paste:
Pound the dry chilly in the mortar until it turns into a paste.
Add kaffir lime zest, lemongrass, galangal, ground coriander, ground pepper, ground caraway, garlic and red shallot one at a time then pound all ingredients into a homogeneous paste.
Add shrimp paste and pound until you have a fine paste.
You will have 150 grams of curry paste which can be frozen and used to cook this recipe 3 times.