Categories: Sauces 
      Yield: 1 servings 
  
     10    Dried long red chilies 
      4 sl Dried kaffir lime rind 
           -(makrut) 
      1    1/2-in lump fresh galangal 
           -=OR=- 
      4    -dried quarter-sized pieces 
      1 ts Whole coriander seeds 
      1 ts Whole cumin seeds 
      2    Stalks fresh lemon grass 
           -(white bottoms only), 
           - cut into 1/2-in pieces 
      2    Shallots 
      4    Cloves garlic 
      2 tb Fresh coriander roots 
      1 ts Shrimp paste (kapi) 
      3 tb Vegetable oil 
  
  CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover 
  pods with warm water for 15 minutes or until soft. Drain well. Soak dried 
  kaffir lime rind in warm water for 15 minutes or until soft. Do the same if 
  using dried galangal. In an ungreased skillet over medium heat, toast 
  coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a 
  spice mill, finely grind the coriander and cumin seeds; remove and set 
  aside. In the spice mill, individually grind the reconstituted makrut rind, 
  galangal, lemon grass and chilies into a fine powder. As each ingredient is 
  done, remove and transfer it to a mini food processor or blender. Add the 
  shallots, garlic, coriander roots, shrimp paste and reserved coriander mix 
  to the processor or blender. Process or blend the mixture into a smooth 
  paste. Pour the oil down through the feed tube while processing. Transfer 
  mixture to a mortar and pound out any lumps into a smooth paste. Makes 1/3 
  Cup