Dry-fry the shallots, garlic, galangal, lemongrass, cloves,
coriander, and cumin seeds in a wok over low heat for about 5
minutes, then grind to a powder in a mortar and pestle or blender.
Add the rest of the ingredients, except the shrimp paste, and grind
mix well. Combine the ground mixture and the shrimp paste and grind
again.
Recipe by The Food of Thailand by Sven Krauss, 2015