Chop the shallots, garlic, and lemon grass. Heat a heavy frying pan
and add the coriander and cumin seeds after 2 to 3 minutes. Dry roast
until they darken, shaking the pan to prevent burning. Allow to
cool, then grind to a powder with the peppercorns. Remove the seeds
from the chilies and chop. Pound or process all the ingredients to a
smooth paste.
* For Green Curry Paste, follow the recipe for Red curry paste, using
fresh green chilies instead of dried red and adding 2 tb chopped
coriander leaves.
Recipe by The Complete Book of Spices by Jill Norman, 1991
ISBN 0-670-83437-8