Nam Phrik Kaeng Daeng (Red Curry Paste)

Title: NAM PHRIK KAENG DAENG (RED CURRY PASTE)

Categories: Thai, Curry

Yield: 1 servings

13 ea Small dried chilies

4 T Chopped garlic

2 T Chopped lemon grass

1 T Chopped coriander root

1 t Shrimp paste

1 t 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. --