15 green hot chilies
3 tablespoon chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
½ teaspoon chopped kaffir lime rind
1 teaspoon chopped coriander root
5 peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon shrimp paste
In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.
