Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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