10 Dried red chilies

1 ts Cumin seeds

1 tb Coriander seeds

2 ct Pods

3 Cloves

6 tb Chopped garlic

4 tb Chopped shallots

1 tb Oil

10 Peppercorns

2 tb Chopped lemon grass

1 ts Chopped galangal

1 ts Chopped bergamot skin

1 ts Chopped coriander root

1 ts Shrimp paste, grilled

1 c Palm sugar

1 tb Salt

4 tb Tamarind juice

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned. Saute the chilies, garlic and shallots in the oil until lightly browned. Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots. Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.