| 1 | Preheat the broiler. |
| 2 | Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. |
| 3 | Remove the seeds & discard them. |
| 4 | Put the garlic & shallots on a flat baking sheet & broil for 5 minutes. |
| 5 | Allow the garlic & shallots to cool, then peel & set aside. |
| 6 | In a dry skillet, toast the coriander seeds, mace, fennel seeds & peppercorns over a low flame for 5 minutes. |
| 7 | Set aside. |
| 8 | In the same skillet, toast the galanga, lemn grass & chili peppers for 5 minutes or until the mixture starts to turn brown. |
| 9 | Put all the ingredients into a mortar or a food processor & blend until a thick paste has formed. |
| 10 | Add drops of cold water if the mixture is too thick. |
| 11 | Store in a tightly covered container in the refrigerator. |
| 12 | * fresh galanga needs to be broken up into small pieces. |
| 13 | Makes ?cup. |
| 14 | Pojanee vatanapan"s "thai cookbook" |
