Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Dried long red chilies
4 sl Dried kaffir lime rind
-(makrut)
1 1/2-in lump fresh galangal
-=OR=-
4 -dried quarter-sized pieces
1 ts Whole coriander seeds
1 ts Whole cumin seeds
2 Stalks fresh lemon grass
-(white bottoms only),
- cut into 1/2-in pieces
2 Shallots
4 Cloves garlic
2 tb Fresh coriander roots
1 ts Shrimp paste (kapi)
3 tb Vegetable oil

CRACK DRIED CHILES and shake out seeds. Remove and discard stems.
Cover pods with warm water for 15 minutes or until soft. Drain well.
Soak dried kaffir lime rind in warm water for 15 minutes or until
soft. Do the same if using dried galangal. In an ungreased skillet
over medium heat, toast coriander and cumin seeds for 3 minutes or
until fragrant. When cool, in a spice mill, finely grind the
coriander and cumin seeds; remove and set aside. In the spice mill,
individually grind the reconstituted makrut rind, galangal, lemon
grass and chilies into a fine powder. As each ingredient is done,
remove and transfer it to a mini food processor or blender. Add the
shallots, garlic, coriander roots, shrimp paste and reserved
coriander mix to the processor or blender. Process or blend the
mixture into a smooth paste. Pour the oil down through the feed tube
while processing. Transfer mixture to a mortar and pound out any
lumps into a smooth paste. Makes 1/3 Cup

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