Penang Curry Paste 25 dried red chilies seeded 2 tablespoon hom daeng (shallots/purple onions), chopped 2 tablespoon kratiem (garlic), chopped 2 tablespoon takhrai (lemon grass), very finely sliced 2 tablespoon coriander/cilantro root chopped 2 tablespoon freshly roasted peanuts chopped 1 tablespoon kha (galangal or ginger), grated 1 teaspoon toasted coriander seeds 1 tablespoon kapi (shrimp paste) 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 chilies. Shelf life: You can keep this paste in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. I recommend freezing it in an ice-cube tray to form known quantities for subsequent use. Yield: 1