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Nam Phrik Kaeng Daeng (Red Curry Paste) Ett

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      Title: NAM PHRIK KAENG DAENG (RED CURRY PASTE) ETT
 Categories: Thai, Curry
      Yield: 1 Servings
 
     13 ea Small dried chilies
      2 tb Chopped shallots
      4 tb Chopped garlic
      1 tb Chopped galangal
      2 tb Chopped lemon grass
      2 ts Chopped kaffir lime rind
      1 tb Chopped coriander root
     20 ea Peppercorns
      1 ts Shrimp paste
      1 tb Coriander seed
      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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