15 Green hot chilies
3 tablespoons Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped galangal
1 tablespoon Chopped lemon grass
1/2 teaspoon Chopped kaffir lime rind
1 teaspoon Chopped coriander root
5 Peppercorns
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Salt
1 teaspoon Shrimp paste
In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.