Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    shallots
   3      cloves        garlic
   2      stalks        lemon grass
   1      tablespoon    coriander seeds
   1      teaspoon      cumin seeds
   1      teaspoon      black peppercorns
  10                    dried red chiles
   1      tablespoon    chopped coriander root
   1      tablespoon    ground galangal
   2      teaspoons     grated lime peel
                        a small piece of trassi
                        salt to taste

Preparation:

This is used for beef and other robust dishes. Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chiles and chop. Pound or process all the ingredients to a smooth paste. * For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chiles instead of dried red and adding 2 tbsp. chopped coriander leaves.