Prep Your Ingredients: Begin by preparing your ingredients to ensure a smooth blending process. Peel the garlic, shallots, and ginger, and roughly chop the shallots. Remove the tough outer layers from the lemongrass and chop roughly to make it easier to blend. Soak the dried red chilies in warm water until they soften, then drain them.
Combine Ingredients in Food Processor: Place the prepared garlic, lemongrass, shallots, ginger, softened dried red chilies, red serrano pepper, cumin seeds, coriander seeds, chili powder, fish sauce (or its substitutes), palm sugar, tomato paste, and kaffir lime leaves into the bowl of a food processor.
Blend to Desired Consistency: Pulse the ingredients in the food processor until they come together into a chunky paste. If the mixture is too thick and struggles to blend, add water, one tablespoon at a time, until the paste reaches your desired consistency.
Storage: Transfer the paste into a ziplock or reusable silicone bag. Flatten the bag before sealing to spread the paste out, making it easier to break off the amount you need later. Freeze the paste for long-term storage.