In a mortar pound together to a paste (this can be pureed in a blender or food processor):

10	fresh red chilies, seeded and sliced or 1 1/2 tablespoons chili powder
4	ounces red onions or shallots, sliced
4	garlic cloves
3	lemon grass stalks, lower part sliced and bruised
4	slices ginger root, the size of a nickle peeled
4	cilantro sprigs, stems only

Gradually add:

1	tablespoon peanut oil
1	tablespoon peanut oil
1	teaspoon grated grapefruit peel

 

Dry fry in skillet until the aroma starts and then grind to a powder:

1	tablespoon coriander
2	teaspoons cumin seeds

Add to the past with:

1	teaspoon salt

Place in a glass jar. Cover with plastic wrap and an air tight lid. Store in the refrigerator. The paste will keep for 3-4 weeks. Can be frozen in small containers. Make note of the quantity. Makes 6 ounces.