THAI RED CURRY PASTE                   Servings:  1/3 cup

5-8 fresh Serrano or jalapeno chilis   1   stalk lemon grass, bottom 6 inches
2   T.(12 cloves) garlic               3   T.    chopped onion
3   T. roughly chppd coriander root    2   pieces Kaffir lime peel
2   pieces    kah (galangal, laos)     1   tsp.  shrimp paste
1   tsp.      ground coriander         1/2 tsp.  Kosher salt
1/2 tsp.      ground nutmeg            4         whole cloves
1-3 T.        water, oil, or coconut cream for blending

    Soak lime peel and kah in warm water for 15 minutes, then drain.
    Combine all in a blender.  Blend to a paste.  Add a little water if
necessary to aid blending.  Store in a sealed glass jar up to 2 weeks in
refrigerator, or freeze up to 6 months.

    For a really hot paste, use Thai green chilis, 4 very small ones equal
one Serrano.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School