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Nam Phrik Kaeng Daeng (Red Curry Paste)

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      Title: NAM PHRIK KAENG DAENG (RED CURRY PASTE)
 Categories: Thai, Curry
      Yield: 1 Servings
 
     13 ea Small dried chilies
      4 tb Chopped garlic
      2 tb Chopped lemon grass
      1 tb Chopped coriander root
      1 ts Shrimp paste
      1 ts Cumin seed
 
    Soak dried chilies in hot water for 15 minutes and deseed. In a wok
  over low heat, put the coriander seeds and cumin seeds and dry fry
  for about 5 minutes, then grind into a powder.
    Into a blender, put the rest of the ingredients except the shrimp
  paste and blend to mix well.  Then add the coriander seed-cumin seed
  mixture and the shrimp paste and blend again to obtain about 3/4 cup
  of a fine-textured paste.
    This can be stored in a glass jar in the refrigerator for about 3-4
  months.
    Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.
 
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