How to Make It
In a large bowl, cover all the chiles with boiling water and let soak until softened, about 20 minutes. Drain and coarsely chop the chiles.
In a mortar or mini-processor, grind the lemongrass, galangal and peppercorns to a paste. Work in the shallots, garlic, salt, turmeric and lime zest. Add the soaked chiles and pound to a puree. Stir in the shrimp paste.