Name: Simple Red Curry Paste
Ingredients: 10 Dried long red chilies; 4 sl Dried kaffir lime rind (makrut); 1 1/2-in lump fresh galangal =OR=- dried quarter-sized pieces; 1 ts Whole coriander seeds; 1 ts Whole cumin seeds; 2 Stalks fresh lemon grass (white bottoms only), cut into 1/2-in pieces; 2 Shallots; 4 Cloves garlic; 2 tb Fresh coriander roots; 1 ts Shrimp paste (kapi); 3 tb Vegetable oil

Pastors are sinners. They have weaknesses and faults just like church members. This is not to say that they are not to live as an example to the flock (1 Peter 5:3) and are not to have met certain moral qualifications (1 Timothy 3:1-7; Titus 1:5-9). But we must be realistic about their sinful nature. They will continually do battle with the old nature which is still part of their lives, and will do so as long as they live. Total victory over sin will not be won in this life. Sanctification will take place; victories will occur; bad habits and sins will be overcome – but there will be many battles to fight until the day of glory… Remember that your pastor and his family constantly live in a fishbowl for all the church to see – and sometimes the sight is not going to be particularly attractive. They are humans also!

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Sauces	1	Servings

INGREDIENTS

10		Dried long red chilies
4	sl	Dried kaffir lime rind (makrut)
1		1/2-in lump fresh galangal =OR=- dried quarter-sized pieces
1	ts	Whole coriander seeds
1	ts	Whole cumin seeds
2		Stalks fresh lemon grass (white bottoms only), cut into 1/2-in pieces
2		Shallots
4		Cloves garlic
2	tb	Fresh coriander roots
1	ts	Shrimp paste (kapi)
3	tb	Vegetable oil

INSTRUCTIONS

CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover
pods with warm water for 15 minutes or until soft. Drain well. Soak dried
kaffir lime rind in warm water for 15 minutes or until soft. Do the same if
using dried galangal. In an ungreased skillet over medium heat, toast
coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a
spice mill, finely grind the coriander and cumin seeds; remove and set
aside. In the spice mill, individually grind the reconstituted makrut rind,
galangal, lemon grass and chilies into a fine powder. As each ingredient is
done, remove and transfer it to a mini food processor or blender. Add the
shallots, garlic, coriander roots, shrimp paste and reserved coriander mix
to the processor or blender. Process or blend the mixture into a smooth
paste. Pour the oil down through the feed tube while processing. Transfer
mixture to a mortar and pound out any lumps into a smooth paste. Makes 1/3
Cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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