Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

13 ea Small dried chilies
2 tb Chopped shallots
4 tb Chopped garlic
1 tb Chopped galangal
2 tb Chopped lemon grass
2 ts Chopped kaffir lime rind
1 tb Chopped coriander root
20 ea Peppercorns
1 ts Shrimp paste
1 tb Coriander seed
1 ts Cumin seed

Soak dried chilies in hot water for 15 minutes and deseed. 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 and blend to mix
well. Then add the coriander seed-cumin seed mixture and the shrimp
paste and blend again to obtain about 3/4 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 Pinyo Srisawat.

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