Phanang Curry Paste (Nam Prik Kaeng Phanang)

9 lg Dried red chilies
7 Shallots, chopped
6 Cloves garlic
2 ts Coriander roots
15 Pepper corns
3 sl Galangal
2 Stalks lemon grass, chopped
1 tb Coriander seeds
1 tb Cumin seeds
1 ts Shrimp paste
1 ts Salt

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste.

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