Combine all the ingredients in a food processor and process until smooth. If a mortar and pestle is used, then add oil after all other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.

* We actually didnt have any more red chili peppers left from last summer, so Bill rehydrated about 10 dried red thai chiles in water, and he may have used some green fresh ones and also part of a red bell pepper just to add more color. It was plenty potent.

* You can freeze lemon grass, too, which is what we do - well buy a bunch of it and freeze it so we always have it available. If youve never seen lemon grass, you can go here for a good illustration and description of the plant and its uses. Also, in the upper right corner of the page, theres a picture of kaffir lime leaves. We also buy these to freeze. They keep forever (it seems) and impart a distinct citrus+something else flavor and aroma to Thai dishes.

* Fish sauce is another staple of Thai cooking. To learn how its made, you can go here. Basically, its a liquid salt element, but the flavor is more than just salty. And dont be put off by the rather powerful aroma. Once its in the food, sauce, paste, whatever, it melds with the other elements of the dish and becomes less...um...pungent.

* Shrimp paste. Yep, paste made from tiny, dried, fermented shrimp. A little goes a very long way. Again, it adds saltiness to whatever youre making, but like the fish sauce, it is not simply a salt substitute. Once again, it adds depth of flavor to the mix. And its also fun to dare nephews to taste a teaspoonful of it blind and watch the expression on their face change. At least thats what Bill likes to do. Hes a fun uncle.

If you want to make fish tacos and have this as part of the experience, remember to combine it with some coconut milk to make it more of a sauce, rather than a paste. We used cod, but use whatever kind of fish (shrimp is great, too) you want to. We also included, as other possible additions to the tacos, the following: guacamole (its a nice soothing balance to the heat from the curry paste), cole slaw (goes nicely with the fish), rice (to absorb some of the liquid) and, for those that wanted it, some shredded cheese.