*INGREDIENTS*
      6    Dried hot red chilies, 1 1/2

           -- 2 inches long
      2 tb Minced shallots or scallions

           -(white part only)
      1 tb Minced garlic

      1 tb Paprika

      1 tb Powdered sereh (powdered

           -dried lemon grass)
      1 tb Trassi (shrimp paste)

      1 ts Ground laos (ginger)

      1 ts Caraway seed

      1 ts Coriander seed

      1 ts Finely grated fresh lemon

           -peel
      1 ts Salt

  Source:Pacific and Southeast Asian Cooking - Time/Life
  *DIRECTIONS* Under cold running water, wash the chilies and remove
  their stems. Brush out any seeds that cling to the skin and break the
  pods into small pieces.
  To make red curry paste: combine the chilies, shallots (or scallions),
  garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel
  and salt in the jar of an electric blender and blend at high speed
  for 20 to 30 seconds. Turn off the machine, scrape down the sides of
  the jar and blend again until the mixture is a smooth paste. Tightly
  covered and refrigerated, the paste may be safely kept for a month or
  so.
  To make green curry paste: substitute 6 fresh hot green chilies
  (about 2 inches long) for the dried red chilies and omit the paprika
  from the recipe. Then follow the above directions precisely. Green
  curry paste may be covered and refrigerated for about a month.
  *VARIATIONS*
  For a more fiery paste, include some seeds - the hottest part of the
  chili.
  << Joyce Monschein >>