Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    dried chilies
   3      tablespoons   chopped shallots
   2      tablespoons   chopped garlic
   1      teaspoon      chopped galangal
   1      tablespoon    chopped lemon grass
   1      teaspoon      chopped kaffir lime rind
   1      teaspoon      chopped coriander root
   2      teaspoons     salt
   1      teaspoon      shrimp paste

Preparation:

Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 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.