Name: Red Curry Paste (Kruang Kaeng Dang)
Ingredients: 10 md Red Fresh Or Dried Chillies; 1/2 c Small Purple Shallots OR; 2 sm Brown Onions, Chopped; 1 tb Garlic, Chopped; 1/4 c Finely Sliced Lemon Grass OR; 1 md Thily Sliced Rind Of Lemon; 1 tb Chopped Galangal, Fresh Or Frozen OR; 3 ts Powdered Galangal; 1 tb Chopped Fresh Coriander (Cilantro/Chinese Parsley); Roots; 1 tb Chopped Fresh Coriander Stems; 1 ts Finely Grated Kaffir Lime Rind; 4 md Kaffir Lime Leaves, Mid Ribs Removed; 2 tb Vegetable Oil; 2 ts Shrimp Paste; 1 tb Coriander Seeds; 2 ts Cummin Seeds; 1 ts Black Peppercorns; 2 ts Paprika; 1 ts Ground Tumeric

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Thai, Condiment	6	Servings

INGREDIENTS

10	md	Red Fresh Or Dried Chillies
1/2	c	Small Purple Shallots OR
2	sm	Brown Onions, Chopped
1	tb	Garlic, Chopped
1/4	c	Finely Sliced Lemon Grass OR
1	md	Thily Sliced Rind Of Lemon
1	tb	Chopped Galangal, Fresh Or Frozen OR
3	ts	Powdered Galangal
1	tb	Chopped Fresh Coriander (Cilantro/Chinese Parsley)
		Roots
1	tb	Chopped Fresh Coriander Stems
1	ts	Finely Grated Kaffir Lime Rind
4	md	Kaffir Lime Leaves, Mid Ribs Removed
2	tb	Vegetable Oil
2	ts	Shrimp Paste
1	tb	Coriander Seeds
2	ts	Cummin Seeds
1	ts	Black Peppercorns
2	ts	Paprika
1	ts	Ground Tumeric

INSTRUCTIONS

Yield: 8 Fluid Ounces (1 Cup)
In the container of an electric blender, put the chillies, shallots,
garlic, lemon grass, galangal, coriander roots and stems, lime rind and the
lime leaves. Add the oil and blend to a smooth puree.
Wrap the shrimp closely in foil, flattening to make a small packet. Place
under a hot griller (broiler) and cook 2 to 3 minutes on each side.
In a small saucepan, toast the coriander seeds until golden and fragrant,
then turn onto a plate.  Toast the cumin seeds until fragrant. Lightly
toast the pepper corns also and grind all three to a powder in a mortar and
pestle.  Add to the blender with the paprika and ground turmeric and shrimp
paste.  Blend once more.
Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or divide
into convenient portions and wrap and freeze.
From Carmaine Solomon's Thai Cookbook By Charmaine Solomon
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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