Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried red chilies
   1                    fresh lemon grass -=or=-
   1      teaspoon      dried lemon grass
   5                    garlic cloves -- peeled
   3      medium        shallots -- peeled
   1      teaspoon      lemon zest
   1      teaspoon      galanga -- fresh or dried*

Preparation:

Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Separate the seeds and discard them. Place the prepared chilies into a mortar or food processor. Add the remaining ingredients and blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak in cold water for 15 minutes. Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook