Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 13 eaches | Dried red chili peppers, soaked, seeded & chopped |
| 2 tablespoons | Shallots -=OR=- red onion |
| 1 tablespoon | Garlic, chopped |
| 1 tablespoon | Galanga |
| 3 tablespoons | Kaffir |
| 1 tablespoon | Lemon rind, grated |
| 1½ tablespoon | Lemon grass, chopped |
| 1 teaspoon | Ginger, chopped |
Soak all dried ingredients until sufficiently soft.
Place all ingredients in a blender or food processor & blend to form a smooth paste. It may be necessary to add a few drops of water to make the paste smooth.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-17-94