THAI RED CURRY PASTE                   Servings:  1/3 cup

7   small dried red chilis, stemmed    1   stalk lemon grass, bottom 6 inches
2   T.(12 cloves) garlic, minced       1/4 c.    finely chopped onion
1   T.        minced coriander root    2-3 pieces Kaffir lime peel
2   pieces    kah (galangal, laos)     1   tsp.  shrimp paste
1/2 tsp.      ground caraway           1/4 tsp.  Kosher salt

    Soak lime peel 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.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School