---------- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Curry
       Yield: 1 servings
      13 ea Small dried chilies
       2 T  Chopped shallots
       4 T  Chopped garlic
       1 T  Chopped galangal
       2 T  Chopped lemon grass
       2 t  Chopped kaffir lime rind
       1 T  Chopped coriander root
      20 ea Peppercorns
       1 t  Shrimp paste
       1 T  Coriander seed
       1 t  Cumin seed
   Soak dried chilies in hot water for 15 minutes and deseed.  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.  Then add the coriander seed-cumin
   seed mixture and the shrimp paste and blend again 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 &
   Pinyo Srisawat.