Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***STEP ONE***
   2      teaspoons     whole coriander seed
   1      teaspoon      whole cumon seed
   1      teaspoon      white peppercorns
                        ***STEP TWO***
   1      teaspoon      lime zest
  15                    thai bird chiles -- yellow
     1/2  cup           fresh lemon grass -- chopped
   1      teaspoon      galangal -- chopped
   2      tablespoons   coriander root -- chopped
   1      tablespoon    turmeric -- fresh or powder
     1/2  cup           shallots -- chopped
     1/2  cup           roasted peanuts -- chopped
                        ***STEP THREE***
   4      teaspoons     shrimp paste
   2      teaspoons     salt

Preparation:

1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender. 2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste need to be thick thick thick. 3. Grill shrimp paste until softened and add to paste. Notes: Freeze paste in ice cube trays, using one cube for a dish serving 4 people. Uses: This paste is best suited to Chicken Curry dishes.