Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cumin seeds
   1      teaspoon      coriander seeds
   8                    dried chiles
     1/2  teaspoon      finely chopped bergamot skin
   1      teaspoon      salt
   1      teaspoon      chopped lemon grass
   2      tablespoons   chopped shallots
   1      tablespoon    chopped garlic
   1      tablespoon    chopped galangal
   1      tablespoon    shrimp paste

Preparation:

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chiles and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats.