Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 20 \N | Chilies, red -- dried |
| \N \N | And chopped |
| 4 teaspoons | Coriander -- ground |
| 2 teaspoons | Cumin -- ground |
| 2 teaspoons | Nutmeg -- ground |
| 1 teaspoon | Cardamom -- powdered |
| 2 teaspoons | Cinnamon -- ground |
| 1 teaspoon | Cloves -- ground |
| 12 \N | Garlic cloves -- crushed |
| 2 larges | Onion, red -- chopped |
| 2 teaspoons | Pepper, black -- ground |
| 2 teaspoons | Shrimp paste (Kapi) |
| 4 teaspoons | Salt |
| 8 tablespoons | Lemon grass -- chopped fine |
| 2 \N | Galangal (Khal) 1\" |
| 8 \N | Bay leaves |
Combine all ingredients except bay leaves in blender, grind into a paste. Add the bay leaves directly when making curried chicken or beef.
GEnie - R.WEISSGERBE "Delightful Thai Cooking" p. 19 Recipe By :