---------- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Condiments
       Yield: 3 servings
            Stephen Ceideburg
       2 lg Shallots, minced
       1 tb Minced garlic (3 cloves)
       1 tb Peeled, minced fresh
            -galangal or:
       1    Two-inch long slice dried *
       1    Inch piece fresh lemon
            -grass, minced, or:
       1 tb Dried, soaked in water for
            -30 minutes, drained and
       8    Dried whole red chilies,
            -with seeds, minced, or:
   2 1/2 ts Crushed red-pepper flakes
       2 ts Minced cilantro root
       1    Fresh kaffir lime leaf,
            -minced **
     1/2 ts Shrimp paste
     1/2 ts Salt
   * soaked in hot water for 30 minutes, drained and
   minced, or 2 tsp. peeled, minced ginger root ** or 2
   dried, soaked in warm water for 20 minutes, drained
   and minced, or 1/2 tsp. grated lime zest
   The preparation of Thai curry pastes involves pounding
   or grinding together an array of spices and herbs.
   This recipe is very hot; cut down on the amount of
   dried red chilies if a milder curry is desired.
   In a mortar or a small bowl, combine all the
   ingredients. Using a pestle or the back of a metal
   spoon, press down on the mixture and stir until it
   forms a paste. (The curry paste can be prepared ahead
   and stored in an airtight container in the
   refrigerator for up to 1 week or in the freezer for up
   to 3 months.)
   Makes 3 to 3 1/2 Tbsp.
   From “Eating Well”, Jan/Feb, 1992.