Phanang Curry Paste (Nam Prik Kaeng Phanang) 9 large dried red chilies 7 shallots chopped 6 cloves garlic 2 teaspoon coriander roots 15 pepper corns 3 slice galangal 2 stalks lemon grass chopped 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon shrimp paste 1 teaspoon salt Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. Yield: 1