Main Ingredients:

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

Cooking Preparation of the Recipe:

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.

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