Panang Curry Paste 
Here is the recipe for Panang Curry Paste, as mentioned in Nosheteria. The 
paste is very potent and concentrated, so you only need about 6 tablespoons 
per batch of Panang Curry. Simply store the reserved in the fridge until 
next time you have a hankering.

From Comfort Food by Kay Scarlett

8-10 large dried chilies
6 shallots, chopped
6 garlic cloves, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon white pepper
2 lemongrass stalks, white part only, sliced and bruised
1 tablespoon chopped galangal
6 cilantro sprigs
2 teaspoons shrimp paste
2 tablespoons roasted peanuts

Soak chilies in boiling water for 15 minutes to reconstitute. Remove the seeds 
and chop. Place in food processor with rest of the ingredients, and process 
until smooth. Add a little water if paste is too thick, and is not coming 
together.