Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 12 eaches | Dried red chili peppers, soaked, seeded & chopped |
| 1 teaspoon | Kaffir peel, chopped |
| 4 teaspoons | Cilantro root, chopped |
| 1 teaspoon | Salt |
| 1 teaspoon | Black peppercorns, ground |
| 2 teaspoons | Galanga powder |
| 1 teaspoon | Lemongrass, chopped |
| 1 teaspoon | Garlic, chopped |
| ½ cup | Shallots, chopped |
Soak all dried ingredients until soft (See note).
Place all ingredients in a blender or food processor & blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much.
NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh called for above.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-17-94