Red curry paste - nam prik gaeng ped *
1 servings
| Quantity | 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.