6 ea Dried red chili peppers

1/4 ts Fennel seeds

1 ts Coriander seeds

1/4 ts Mace

1 ea Lemon grass stalk -=OR=-

1 ts Lemon grass, dried

1 ts Lemon zest

1 ts Galanga, fresh*

3 md Shallots, peeled & chopped

5 ea Garlic cloves, chopped

Cut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"