Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 Green hot chilies 1 ts Chopped coriander root
3 tb Chopped shallots 5 Peppercorns
1 tb Chopped garlic 1 tb Coriander seeds
1 ts Chopped galangal 1 ts Cumin seeds
1 tb Chopped lemon grass 1 ts Salt
1/2 ts Chopped kaffir lime rind 1 ts Shrimp paste

In a wok over low heat, put the coriander seeds, and cumin seeds and
dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp
paste adn blend to mix well. Add the coriander-cumin seed mixture
and the shrimp paste and blend 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.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan and
Pinyo Srisawat.

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