Ingredients:

* 25-30 dried red chillis: shake them to discard the excess seeds.
* 2 tablespoons hom daeng (shallots/purple onions), chopped
* 2 tablespoons kratiem (garlic), chopped
* 2 tablespoons of takhrai (lemon grass), very finely sliced
* 2 tablespoons of chopped coriander/cilantro root
* 2 tablespoons of chopped freshly roasted peanuts.
* 1 tablespoon grated kha (galangal – use ginger if you can’t find galangal)
* 1 teaspoon of toasted coriander seeds
* 1 tablespoon kapi (shrimp paste)

Method

Mix together to a fine paste in a food processor.

It is better to make it milder than use less than 2 tablespoons of paste in a curry, but I do not recommend using less than 10 chilis.