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.