Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***STEP 1***
   2      tablespoons   coriander seed -- whole
   1      teaspoon      cumin seed -- whole
   1      teaspoon      peppercorns
                        ***STEP 2***
  15                    green thai chiles -- fresh
   1      cup           lemon grass -- chopped
     1/2  teaspoon      shallot -- chopped
   2      tablespoons   galangal -- chopped
   2      tablespoons   coriander root -- chopped
   1      teaspoon      lime zest -- grated
                        ***STEP 3***
   4      teaspoons     shrimp paste -- heated
   2      teaspoons     salt

Preparation:

1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine. 2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Don't use to much, this should be very very thick. 3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine. Notes: This will keep in the fridge for 6 weeks and in the freezer for 1 year. Place 2 Tbsp of paste in icecube trays, freze and store in freezer bag