Red curry paste - nam prik gaeng ped *

Yield: 1 servings

Measure Ingredient
½ cup Chopped Onions
8 \N Cloves Garlic
10 \N Dried Red Jalapeno Chilies
4 \N Thin Slices Galangal
2 tablespoons Chopped Lemon Grass
1 tablespoon Chopped Cilantro/Coriander Root Or Stems
½ teaspoon Cumin
1 teaspoon Shrimp Paste
1 teaspoon Salt
3 tablespoons Oil

Red and green curry pastes are the basis for most Thai curries.

~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth.

Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-½ cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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