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1. Place chiles, shallot, garlic and lime leaves in a heat-proof bowl. Cover with boiling water; let stand 15 minutes, until chiles soften. Drain.
2. To a small, dry skillet on medium-low, add paprika, coriander and turmeric. Cook, stirring, until fragrant, 1 to 2 minutes. Transfer to a small bowl to cool.
3. In a food processor, combine chile mixture, spice mixture, lemongrass, cashews, galangal, tamari, shrimp paste and tamarind; process until finely chopped. With machine running, drizzle in oil until a paste forms. Use right away, or refrigerate up to a week. Or freeze in an ice cube tray; transfer to a resealable bag and freeze up to 3 months.