If using a mortar and pestle to grind your curry paste, be prepared to earn it as it's a slow going process to obtain a fine paste and requires some serious arm strength - but it's worth it! Adding ingredients one at a time ensure your get a smooth and even paste, but a pre-chop in a food processor helps to speed things along!
Step 1 - De-seed chiles if you prefer a less spicy curry paste. Roughly chop peppers and blend all ingredients in a food processor or a mortar and pestle until a paste forms with all ingredients blended together, scraping down sides intermittently. If using a mortar and pestle, begin by blending chili peppers, galangal, fleur de sel and peppercorns first, then add in ingredients one by one until Store in a clear airtight container for up to 6 weeks in the fridge.