Nam Phrik Kaeng Daeng (red Curry Paste)

It was thus in mercy that God cursed the woman and the man, injecting a poison into their relationship for which He alone is the antidote. In the futility of love apart from God, Adam and Eve were to turn back to God, just as we must turn to God today for grace to repent of sin and minister in love. Love between a man and woman simply cannot work without love for God at the center of the relationship; by means of His curses, God mercifully brings this fact to our attention so as to woo us back to Himself (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Curry, Thai	1	Servings

INGREDIENTS

13		Small dried chilies
2	T	Chopped shallots
4	T	Chopped garlic
1	T	Chopped galangal
2	T	Chopped lemon grass
2	t	Chopped kaffir lime rind
1	T	Chopped coriander root
20		Peppercorns
1	t	Shrimp paste
1	T	Coriander seed
1	t	Cumin seed

INSTRUCTIONS

Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the coriander seeds and cumin seeds and dry fry  for
about 5 minutes, then grind into a powder. Into a blender, put  the
rest of the ingredients except the shrimp paste and blend to mix  well.
Then add the coriander seed-cumin seed mixture and the shrimp  paste
and blend again to obtain about 3/4 cup of a fine-textured  paste. This
can be stored in a glass jar in the refrigerator for  about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by  Sisamon Kongpan & Pinyo
Srisawat.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 742 Calories From Fat: 42 Total Fat: 5g Cholesterol: 0mg Sodium: 16883.3mg Potassium: 4917mg Carbohydrates: 176.1g Fiber: 3.4g Sugar: <1g Protein: 33.4g