Title: Nam Phrik Kaeng Daeng (Red Curry Paste)
Categories: Thai Curry
Yield: 1 Servings
| 13 | | Small dried chilies |
| 4 | tb | Chopped garlic |
| 2 | tb | Chopped lemon grass |
| 1 | tb | Chopped coriander root |
| 1 | ts | Shrimp paste |
| 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.