Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         shallots -- minced
   1      tablespoon    minced garlic -- (3 cloves)
   1      tablespoon    peeled -- minced fresh
                        ***or***
   1                    two-inch long slice dried *
   1      1 inch piece  fresh lemon -- grass, minced, or:
   8                    dried whole red chiles -- with seeds, minced,
   2 1/2  teaspoons     crushed red-pepper flakes
   2      teaspoons     minced cilantro root
   1                    fresh kaffir lime leaf -- minced **
     1/2  teaspoon      shrimp paste
     1/2  teaspoon      salt

Preparation:

* soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chiles if a milder curry is desired. In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.) Makes 3 to 3 1/2 Tbs.. From "Eating Well", Jan/Feb, 1992.