Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   coriander seeds
   1      tablespoon    cumin seeds
   1      tablespoon    fennel seeds
   5                    dried red chilies -- such as piquins
                        and stems removed
   2      tablespoons   dried shredded coconut
   1      teaspoon      shrimp or prawn paste
   1      1" piece      fresh galangal -- (or ginger)
                        and chopped
   5                    candlenuts -- (or macadamia nuts
                        cashews) -- chopped
   1      2" piece      ginger -- peeled and chopped
   3      3" stalks     lemongrass -- incl the bulbs,
                        -- chopped
   1      teaspoon      turmeric
   3                    garlic cloves -- peeled and chopped
     1/2  small         onion -- chopped
   1      teaspoon      salt
     1/4  cup           to 1/2 cup water -- for blending

Preparation:

In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148