INGREDIENTS:
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
PREPARATION:
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)