Red curry paste (nam prik kaeng daeng)

Yield: 1 servings

Measure Ingredient
2 teaspoons Cumin seeds
1 teaspoon Coriander seeds
8 eaches Dried chilies
½ teaspoon Finely chopped bergamot skin
1 teaspoon Salt
1 teaspoon Chopped lemon grass
2 tablespoons Chopped shallots
1 tablespoon Chopped garlic
1 tablespoon Chopped galangal
1 tablespoon 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.

Submitted By PAT STOCKETT On 02-01-95

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