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Red Curry Paste (Nam Prik Kaeng Daeng)

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CATEGORY CUISINE TAG YIELD
Grains Thai Thai, Condiment, Ceideburg 2 1 Batch

INGREDIENTS

2 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Finely chopped bergamot skin
1 ts Salt
1 ts Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Chopped galangal
1 tb Shrimp paste

INSTRUCTIONS

Place the cumin and coriander seeds in a pan, without adding any oil.
Dry-fry them, stirring, over medium heat for 1 to 2 minutes until
they are slightly browned and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes.  Drain.
Pound all the ingredients together to produce a fine paste. This
curry paste goes well with all meats.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore.  1987
Posted by Stephen Ceideburg April 18 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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