Prik Kaeng Panaeng

This is a paste for a 'dry chili'.

1 cup prepared red chilies
10 tablespoons shallots, chopped
5 tablespoons garlic, chopped
10 tablespoons lemon grass, finely sliced
5 tablespoons galangal, grated
1 tablespoon coriander seeds
1 tablespoon cumin seeds
5 tablespoons coriander root, chopped
1 tablespoon of kapi
5 tablespoons of freshly toasted peanuts, crushed

This recipe calls for one cup of dry fresh red
chilies, or half a pound of red habaneros, or one pound
of red jalapenos, deseeded.  Dry them in the sun, or
if the climate doesn't allow then dry them in a herb
desiccator, or smoke them in a smoker, or over a
barbecue.

The dried chilies (which need not be tinder dry - it is
enough to remove most of the water) are then toasted
under a broiler until *almost* burnt.

Treat this stage with extreme caution; if you overcook
them a noxious gas closely related to Mustard gas is
released.  This is quite dangerous--at a minimum cook
them in a very well ventilated room with a fan on and
have a damp cloth ready to cover your mouth and nose in
case of emergencies--and disconnect your smoke
detector/fire alarm!

Coarsely chop the chilies.

Toast the dry seeds in a heavy iron skillet or wok, and
grind them coarsely.

Add all the ingredients to a food processor and process
to a smooth paste.

Place in tightly stoppered jars, and keep in the fridge
for at least a week for the flavors to combine and
develop before use.

Contributed by Colonel Ian F. Khuntilanont-Philpott