Panang Curry Paste
['2 dried chiles de árbol, stemmed', '2 dried guajillo chiles, stemmed', '2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced', '3 tablespoons roasted peanuts', '2 chopped peeled fresh (or frozen, thawed) galangal', '6 fresh or frozen kaffir lime leaves, finely chopped', '1 large shallot, chopped', '4 garlic cloves, chopped', '2 fresh serrano chiles, chopped', '1 1/2 teaspoons kosher salt', '1/2 teaspoon ground cumin', '1/2 teaspoons freshly ground pepper', 'Ingredient info: Look for chiles de árbol', 'guajillo chiles', 'and lemongrass at better supermarkets. Galangal and kaffir lime leaves are sold at Southeast Asian markets.']
Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
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