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Red Curry Paste (Nam Prik Kaeng Daeng)

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      Title: RED CURRY PASTE (NAM PRIK KAENG DAENG)
 Categories: Thai, Condiments, Ceideburg 2
      Yield: 1 Batch
 
      2 ts Cumin seeds
      1 ts Coriander seeds
      8    Dried chilies
    1/2 ts Finely chopped bergamot skin
      1 ts Salt
      1 ts Chopped lemon grass
      2 tb Chopped shallots
      1 tb Chopped garlic
      1 tb Chopped galangal
      1 tb 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.
 
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