Remove and discard the chili pepper stems, then cut a slit along the side of each chili and shake out and discard the seeds. If you love spicy, feel free to leave a few seeds in. Place the chili peppers (or chili flakes if using) and cashews in a small heatproof bowl and cover with boiling water. Allow to sit for 20 minutes, while you continue with the recipe.
In a small bowl, stir together the coriander, paprika, cumin, curry, and turmeric and set aside. Heat a small skillet over low heat for 2 minutes. Place the spice mix in the skillet and cook for 1 minute, while stirring, until wonderfully fragrant. Transfer the spice mixture to your food processor and set aside for now.
When the chilis and cashews are done soaking, drain into a fine mesh strainer (discard soaking water) and transfer to your food processor, along with the rest of the Laksa Paste ingredients. Process until well blended and the mixture forms a paste, stopping to scrape down the sides of your bowl as necessary. You’ll want to blend really well until only the tiniest specks of chilis can be seen. If you have a larger-sized processor, you may need to scrape down the sides more often and push the mixture closer to the blade. Transfer to a small dish and set aside for now and continue with the Curry.