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| 3 | each | chilies | dried |
| 3 | tablespoons | shallots | chopped |
| 1 | tablespoon | garlic | chopped |
| 1 | teaspoon | ginger | chopped |
| 1 | tablespoon | coriander seeds | |
| 1 | teaspoon | cumin seeds | |
| 1 | tablespoon | lemon grass | chopped |
| 1 | teaspoon | shrimp paste | |
| 1 | teaspoon | salt | |
| 2 | teaspoons | curry powder |
Soak dried chilies in hot water for 15 minutes and deseed.
In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder with mortar and pestle.
Put the rest of the ingredients into a blender and blend to mix well.
Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-
textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
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