Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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