6 ea Dried red chili peppers

    1/4 ts Fennel seeds

      1 ts Coriander seeds

    1/4 ts Mace

      1 ea Lemon grass stalk -=OR=-

      1 ts Lemon grass, dried

      1 ts Lemon zest

      1 ts Galanga, fresh*

      3 md Shallots, peeled & chopped

      5 ea Garlic cloves, chopped

  Cut the chili peppers into small pieces & soak in cold water for 15
  minutes.  Separate the seeds & discard them.  In a dry skillet, toast
  the the fennel, coriander & mace over a very low flame for 5 minutes.
  Put all of the ingredients in a mortar or food processor & blend to a
  thick red-brown paste, adding drops of cold water to get the right
  consistency.  Store in a tightly covered container in the refrigerator
  until ready to use.
  * If using dried galanga, soak for 15 minutes
  Makes 1/2 cup.
  Pojanee Vatanapan's "Thai Cookbook"