7 small dried red chilis, stemmed 1 stalk lemon grass, bottom 6 inches
2 T.(12 cloves) garlic, minced 1/4 c. finely chopped onion
1 T. minced coriander root 2-3 pieces Kaffir lime peel
2 pieces kah (galangal, laos) 1 tsp. shrimp paste
1/2 tsp. ground caraway 1/4 tsp. Kosher salt
Soak lime peel 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.
Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
