Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 9 larges | Dried red chilies |
| 7 \N | Shallots, chopped |
| 6 \N | Cloves garlic |
| 2 teaspoons | Coriander roots |
| 15 \N | Pepper corns |
| 3 slices | Galangal |
| 2 \N | Stalks lemon grass, chopped |
| 1 tablespoon | Coriander seeds |
| 1 tablespoon | Cumin seeds |
| 1 teaspoon | Shrimp paste |
| 1 teaspoon | Salt |
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound together all the ingredients to produce a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.