Step 1

Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry.

Step 2

Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.

Step 3

Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.

Step 4

Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.

Step 5

DO AHEAD: Paste can be made 1 month ahead. Cover and chill, or freeze up to 6 months.