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Rinse then soak the dried red chilies in a bowl of warm water, and the tamarind paste in a separate small bowl in ¼ cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
Pour the tamarind juice into a food processor along with the sliced dried red chili, fresh red chili, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (optional), and cilantro leaves.
Blend the ingredients into a paste.