Ingredients:
5 stalks lemongrass chopped
10 large dried chiles
4 makrut lime leaves
1/2 c garlic
1 knob ginger
1 tbsp fish sauce
1/2 c olive oil

Chop only pale part of lemongrass.  Air fry chiles at 350F for 7 minutes, and then soak in hot water for 15 minutes.  Blend all ingredients until a smooth paste is created.  For dishes, sautee the curry paste in oil for a few minutes before adding meat and vegetables, broth, coconut milk, sugar, fish sauce and lime juice to taste.

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