Preparation:
Yield: 1/2 Cup
In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galangal soak it in 4 tbsp. of hot water with galangal add the soaking water and galangal to give the curry a strong flavor.
From Delightful Thai Cooking By Eng Tie Ang |