Serves:

Ingredients:

3 Dried chilies
3 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped ginger
1 tb Coriander seeds
1 ts Cumin seeds
1 tb Chopped lemon grass
1 ts Shrimp paste
1 ts Salt
2 ts Curry powder

Method:

Soak dried chilies in hot water for 15 minutes and deseed.
In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and 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 and blend to mix well.
Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.