Soak the Dried Red Chili Pepper (15) in warm water for 30 minutes.
Remove soaked chilies from the water and cut into 1-inch pieces. Remove the seeds as you cut the chilies.
Place cut chilies into a blender or food processor, along with Red Chili Pepper (2), Lemongrass (3 stalk), Galangal (1 inch), Garlic (5 clove), Shallot (4), Fresh Cilantro (3 stalk), Kaffir Lime Leaf (3), Whole Coriander Seeds (1 tablespoon), Ground Cumin (2 teaspoon), White Peppercorns (2 teaspoon) and Shrimp Paste (1 teaspoon).
Pulse it a few times, then slowly add about a tablespoon of Water (1 cup) at a time to blend the ingredients to a paste. As soon as you get the consistency you want, stop adding water.
Enjoy your curry paste! It will keep in the fridge in an airtight container for a week, or the freezer for about 6 months. If freezing, I recommend using ice cube trays. Once frozen, you can store in a ziplock bag and use as needed.