15 ea Green hot chilies

      3 T  Chopped shallots

      1 T  Chopped garlic

      1 t  Chopped galangal

      1 T  Chopped lemon grass

    1/2 t  Chopped kaffir lime rind

      1 t  Chopped coriander root

      5 ea Peppercorns

      1 T  Coriander seeds

      1 t  Cumin seeds

      1 t  Salt

      1 t  Shrimp paste

  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 adn blend to mix well.  Add the coriander-cumin seed mixture
  and the shrimp paste and blend 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.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.