Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Dried chilies 1 tb Coriander seeds
3 tb Chopped shallots 1 ts Cumin seeds
2 tb Chopped garlic 5 Peppercorns
1 ts Chopped galangal 1 ts Shrimp paste
1 1/4 tb Chopped lemon grass 1 ts Salt
2 Cloves

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander
seeds, cumin seeds and dry fry for about 5 minutes, then grind into a
powder (with mortar and pestle). Into a blender, put the rest of the
ingredients except the shrimp paste and blend to mix well. Add the
shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture
and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured
paste. This can be stored in a glass jar in the refrigerator for about 3-4
months.

This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan Pinyo
Srisawat.

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