Title: Red Curry Paste (Nam Prik Kaeng Daeng)
Categories: Thai Condiment Ceideburg
Yield: 1 Batch

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

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.

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