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1. Preheat the oven to 350 degrees.
2. Prep the aromatics- Peel the shallots - then drizzle with oil and
wrap in foil. Peel the ginger and cut into thin slices. Arrange in a
single layer, drizzle with oil, and wrap in foil. Pull the outer paper
off the garlic. Cut the tops off the heads of garlic so the cloves are
partially exposed. Drizzle with oil, and wrap each head of garlic in
foil.
3. Bake the aromatics- Place all the foil packets on a baking sheet.
Bake for 15 minutes. Remove the ginger (it should be soft), increase the
temperature to 400, and roast the shallots and garlic for another 30
minutes until golden brown and very fragrant.
4. Soak the chilis- While the aromatics are roasting, pour boiling water
over the chili peppers to rehydrate them. Let them soak for 15 minutes.
Drain the water.
5. Make the paste- Put everything in a food processor or very strong
blender. Pulse or puree until the yellow curry paste reaches your
desired consistency
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