Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15                    green hot chilies
   3      tablespoons   chopped shallots
   1      tablespoon    chopped garlic
   1      teaspoon      chopped galangal
   1      tablespoon    chopped lemon grass
     1/2  teaspoon      chopped kaffir lime rind
   1      teaspoon      chopped coriander root
   5                    peppercorns
   1      tablespoon    coriander seeds
   1      teaspoon      cumin seeds
   1      teaspoon      salt
   1      teaspoon      shrimp paste

Preparation:

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: "The Elegant Taste of Thailand" by Sisamon Kongpan and Pinyo Srisawat.