It would be very halpful to clarify what one does with it after it is made!

Panaeng Paste is one of the most important ingredients in Panaeng Curry with Pork, the recipe for which is available at Rouxbe.com's Latest Recipes page. Happy Thai cooking!

Used the food processor to make a big batch of this. I made 6 x's the recipe and it worked out fine. It was not quite as smooth perhaps but no one would ever be able to tell.

I still used the mortar and pestle to grind the spices and I chopped everything up a bit, as the food processor can't do it all.

I now have about 10 panaeng paste packages in my freezer. I used some the other night to make dinner for friends. It took me 10 minutes to whip up some delicious pork panaeng. http://rouxbe.com/recipes/202/preview They were impressed...that's for sure.

What if I can't find kaffir lime? can I use something else? and shrimp paste, I have not found that either or am I looking at the wrong thing? where would I find it? Thanks so much. I really want to try this.

There is really no true substitute for the flavor of kaffir lime, but you could try using some lime zest instead.

You best bet though, for both the kaffir lime and the shrimp paste, is to phone your local Thai restaurant and ask them where they buy these them (perhaps they may even sell you some). This is what I did and they suggested a great little Asian/Thai store that I now shop at regularly. Whereabouts do you live?

You could also order both of these ingredients online. Don't give up the hunt as this is really worth it. I often make a big batch (sometimes using my food processor) and freeze it in portion-size batches. Hope this helps! Let me know how it works out for you.

Any modification for Shrimp Paste if dealing with a shellfish allergy?

There is really no substitution for shrimp paste. The amount is small, so if you have a shellfish allergy, simply leave it out. Cheers!