1 ts Cumin seeds 1 ts Coriander seeds 6 Fresh green chilies, chopped 1 tb Chopped lemon grass 1 ts Chopped coriander root 1 tb Chopped shallots 1 tb Chopped garlic 1 ts Chopped galangal 7 Peppercorns 1 ts Salt 1 ts Shrimp paste Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.
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