* soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or half tsp. grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired. In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.) Makes 3 to 3.5 Tablespoon. From "Eating Well", Jan/Feb, 1992.