Title: Nam Phrik Kaeng Daeng (Red Curry Paste) Ett
Categories: Ethnic Spicy
Yield: 1 Servings

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

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.

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