3 sun-dried Thai chillies, soaked in water, seeds removed
1/2 teaspoon Ginza (or dried ginger), skin removed, sliced thinly
Garlic, peeled and chopped
Shallots, chopped finely
Coriander root, chopped
Roast dry ingredients in a hot pan or wok for a few minutes. This will release all the flavors you'll need. Remember, that massaman curry is built by layers of flavors, so allow the spices to take enough time in the pan or wok. This usually takes 2 to 4 minutes. Switch off the heat once the aromas are released.
Then place all the dry ingredients in a mortar and pestle. Pound along with all the other ingredients.
Lazy intentions? You can make a bigger batch and store in an air-tight container, submerged in soya bean oil. Don't refrigerate as this will make the flavors dull and lessen it's intensity. This will keep for about 2 months.