Khao Soi Curry Paste

0 Use kitchen shears to slice the dried chilis down the center. Shake out some or all of the seeds. (The more seeds you leave in, the spicier your curry paste will be.) Cut the chili peppers into large pieces and soak them in water for 20 minutes while preparing the other ingredients. 
1 Place a heavy-bottomed skillet over medium heat. When the skillet is hot, add oil. When oil begins to shimmer, add turmeric, shallot, ginger, and garlic. Saute, stirring frequently, until lightly browned in spots, 3 to 4 minutes. 
2 Transfer ingredients from skillet to a blender or food processor. Add salt, curry powder, ground cardamom, and ground coriander.
3 Drain the chili peppers well and add them to the blender. 
4 Blend everything together, adding just enough water as is needed to enable blending, until a smooth even paste forms. 
5 Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 year.