How To make Phanang Curry Paste (Nam Prik Kaeng Phanang)

9 lg Dried red chilies
7 Shallots, chopped
6 Cloves garlic
2 ts Coriander roots
15 Pepper corns
3 sl Galangal
2 Stalks lemon grass, chopped
1 tb Coriander seeds
1 tb Cumin seeds
1 ts Shrimp paste
1 ts Salt
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.