Name: Peppery Curry Paste
Ingredients: 12 Dried red chili peppers, soaked, seeded & chopped; 1 ts Kaffir peel, chopped; 4 ts Cilantro root, chopped; 1 ts Salt; 1 ts Black peppercorns, ground; 2 ts Galanga powder; 1 ts Lemongrass, chopped; 1 ts Garlic, chopped; 1/2 c Shallots, chopped

We praise what we enjoy because the delight is incomplete until it is expressed in praise. If we were not allowed to speak of what we value, and celebrate what we love, and praise what we admire, our joy would not be full. So if God loves us enough to make our joy full, He must not only give us Himself; He must also win from us the praise of our hearts – not because He needs to store up some weakness in Himself or compensate for some deficiency, but because He loves us and seeks the fullness of our joy that can be found only in knowing and praising Him, the most magnificent of all Beings.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Spice mix	1	Cup

INGREDIENTS

12		Dried red chili peppers, soaked, seeded & chopped
1	ts	Kaffir peel, chopped
4	ts	Cilantro root, chopped
1	ts	Salt
1	ts	Black peppercorns, ground
2	ts	Galanga powder
1	ts	Lemongrass, chopped
1	ts	Garlic, chopped
1/2	c	Shallots, chopped

INSTRUCTIONS

Soak all dried ingredients until soft (See note).
Place all ingredients in a blender or food processor & blend until a smooth
paste is formed.  If using dried ingredients, add some water, but not too
much.
NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh
called for above.
Puangkram CUP. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Recipes sent to me from Bill, wight@odc.net

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”