5-8 fresh Serrano or jalapeno chilis 1 stalk lemon grass, bottom 6 inches
2 T.(12 cloves) garlic 3 T. chopped onion
3 T. roughly chppd coriander root 2 pieces Kaffir lime peel
2 pieces kah (galangal, laos) 1 tsp. shrimp paste
1 tsp. ground coriander 1/2 tsp. Kosher salt
1/2 tsp. ground nutmeg 4 whole cloves
1-3 T. water, oil, or coconut cream for blending
Soak lime peel and kah in warm water for 15 minutes, then drain.
Combine all in a blender. Blend to a paste. Add a little water if
necessary to aid blending. Store in a sealed glass jar up to 2 weeks in
refrigerator, or freeze up to 6 months.
For a really hot paste, use Thai green chilis, 4 very small ones equal
one Serrano.
Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
