Phanang Curry Paste (Nam Prik Kaeng Phanang)

9 lg Dried red chilies

7 Shallots, chopped

6 Cloves garlic

2 ts Coriander roots

15 Pepper corns

3 sl Galangal

2 Stalks lemon grass, chopped

1 tb Coriander seeds

1 tb Cumin seeds

1 ts Shrimp paste

1 ts Salt

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.