---------- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Curry
       Yield: 1 servings
       3 ea Dried chilies
       2 T  Chopped garlic
   1 1/4 T  Chopped lemon grass
       1 T  Coriander seeds
       5 ea Peppercorns
       1 t  Salt
   Soak dried chilies in hot water for 15 minutes and deseed.  In a
   wok over low heat put the shallots, garlic, galangal, lemon grass,
   cloves, coriander seeds, cumin seeds and dry fry for about 5
   minutes, then grind into a powder (with mortar and pestle).
   Into a blender, put the rest of the ingredients except the shrimp
   paste and blend to mix well.  Add the shallot-garlic-galangal-lemon
   grass-clove-coriander seed-cumin seed mixture and the shrimp paste
   and blend again to obtain 1/2 cup of a fine-textured paste.
   This can be stored in a glass jar in the refrigerator for about
   3-4 months.
   This recipe from: The Elegant Taste of Thailand, by
   Sisamon Kongpan & Pinyo Srisawat.