To make the Red Curry Paste, roast shrimp paste over low flame using tongs or aluminium foil.
In a wok or frying-pan, dry-fry the dried chillies over low heat until dark and fragrant. When cool, remove stems, discard the seeds and cut the chillies into lengths.
In the same wok or frying-pan, dry-fry the shallots and garlic over low heat for 3 to 5 minutes until soft and blistered. When cool, slice and set aside.
Grind the lime peel, lemongrass, coriander root and galangal root to a paste in a blender or spice grinder. Add the roasted chillies, shallots, garlic and shrimp paste. Grind to a smooth paste. This makes about 250 ml (1 cup) of paste. The paste can be stored in an airtight container in the fridge for a month or in the freezer for up to 3 months.