Phanang Curry Paste

Ingredients

9 chilies
7 shallots
6 garlic
2 ts coriander roots
15 pepper corns
3 slices galangal
2 stalks lemon grass
1 tb coriander seeds
1 tb cumin seeds
1 ts shrimp paste
1 ts salt

Instructions

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