• 15 green hot chilies
• 3 Tbs. chopped shallots
• 1 Tbs. chopped garlic
• 1 tsp. chopped galangal
• 1 Tbs. chopped lemongrass
• ½ tsp. chopped kaffir lime rind
• 1 tsp. chopped coriander root
• 5 peppercorns
• 1 Tbs. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. salt
• 1 tsp. 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 or you can use a mortar and a pestle, 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 ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.