Put 2 chopped shallots, 4 chopped garlic
cloves, 5 deseeded dried chilies, 1.5 chopped lemon grass stalks, 1.5
coriander roots, 1 cm (1/2 inch) piece of peeled and chopped root
ginger, 1/4 tsp dry-fried coriander seeds, 1/2 tsp dry-fried cumin
seeds, 1 tbsp crushed roasted peanuts and cashew nuts and 2 tbsp
groundnut oil in a food processor or blender and blend to a smooth
paste. (Alternatively, pound all the ingredients together with a pestle
and mortar.) Any leftover paste can be stored in an airtight container
in the refrigerator for up to 3 weeks.
