Red curry paste (nam prik kaeng daeng)
1 servings
Ingredients
| Quantity | 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 |
Directions
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