Title: Thai Red Curry Paste.
Categories: Curry Thai
Yield: 10 Servings

9		Dry Red Chili Peppers.
1/2	c	Shallots, peeled and sliced
1/4	c	Garlics, chopped.
2	tb	Galanga root, cut to strips.
1/4	c	Lemon grass, sliced.
1	tb	Kaffir lime rind, cut fine.
2	tb	Coriander seeds.
1	tb	Fennel seeds.
1	tb	Kapi (shrimp/fish paste).
2	ts	Salt.
2	ts	Peppers.

Cut open dry red chili pods. Discard seeds, and soak in water for a few minutes. Put all ingredients in a mortar and pound till mixed finely.

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