Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried red chili peppers
     1/4  teaspoon      fennel seeds
   1      teaspoon      coriander seeds
     1/4  teaspoon      mace
   1                    lemon grass stalk -=or=-
   1      teaspoon      lemon grass -- dried
   1      teaspoon      lemon zest
   1      teaspoon      galanga -- fresh*
   3      medium        shallots -- peeled and chopped
   5                    garlic cloves -- chopped

Preparation:

Cut the chili peppers into small pieces and soak in cold water for 15 minutes. Separate the seeds and discard them. In a dry skillet, toast the fennel, coriander and mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor and blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes. Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook