Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried red chile peppers
   1      teaspoon      galangal
   1                    lemon grass stalk OR
   1      teaspoon      lemon grass -- dried
   3      medium        shallots -- chopped
   4                    garlic cloves -- chopped
   1      teaspoon      coriander seeds
   1      teaspoon      curry powder
     1/4  teaspoon      mace
     1/4  teaspoon      cardamom seeds
     1/4  teaspoon      ground cloves

Preparation:

Cut the chile peppers into small pieces and soak them in cold water for 15 minutes. Separate and discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes. Put the chile peppers and the toasted spices in a mortar or a food processor and blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galangal, soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook