2 T Dried red chili

1 Shallot

1 clove Garlic

1 slice Galangal ginger

1 Lemongrass

1 slice Kaffir lime rind

1 slice Coriander root

½ t Coriander seeds

½ t Cumin

1 t Yellow curry powder

¼ t Turmeric ginger (peeled & sliced)

¼ t Salt

¼ t Shrimp paste


Simple- combine all ingredients in mortar (follow by the teacher). Using pestle, pound until you have a fine paste.

Optional—you can use a food processor, but the mortar & pestle is preferred. The paste will last several months in a refrigerator (if stir-fried in oil first)