Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -minced
2 lg Shallots, minced 8 Dried whole red chilies,
1 tb Minced garlic (3 cloves) -with seeds, minced, or:
1 tb Peeled, minced fresh 2 1/2 ts Crushed red-pepper flakes
-galangal or: 2 ts Minced cilantro root
1 Two-inch long slice dried * 1 Fresh kaffir lime leaf,
1 Inch piece fresh lemon -minced **
-grass, minced, or: 1/2 ts Shrimp paste
1 tb Dried, soaked in water for 1/2 ts Salt
-30 minutes, drained and

* soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
peeled, minced ginger root ** or 2 dried, soaked in warm water for 20
minutes, drained and minced, or 1/2 tsp. grated lime zest

The preparation of Thai curry pastes involves pounding or grinding
together an array of spices and herbs. This recipe is very hot; cut
down on the amount of dried red chilies if a milder curry is desired.

In a mortar or a small bowl, combine all the ingredients. Using a
pestle or the back of a metal spoon, press down on the mixture and
stir until it forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the refrigerator for up to 1
week or in the freezer for up to 3 months.)

Makes 3 to 3 1/2 Tbsp.

From "Eating Well", Jan/Feb, 1992.

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