Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   turmeric powder
     1/4  cup           peeled -- chopped galangal
   1      cup           cilantro stems
     1/2  cup           peeled -- chopped garlic
   3      stalks        lemon grass -- chopped, white part
                        only
     1/2  cup           fish sauce -- (Nam Pla)
     1/2  cup           fresh lime juice
   1      cup           peeled shallots
     1/2  cup           toasted Thai bird chiles
   5      tablespoons   coriander seed, coarsely ground
   2      tablespoons   toasted -- coarse ground cumin
                        -- seed
   2      tablespoons   black peppercorn
                        -- toasted, coarsely ground
   2      tablespoons   kosher salt
   2      cups          peanut oil

Preparation:

Using a food processor and a sharp metal blade, puree the turmeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks. Recipe Courtesy of Ming Tsai, FoodTV, East Meets West Show #MT1A15 Curry