Red Curry Paste (Nam Prik Kaeng Daeng)

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
8		Dried chilies
1/2 teaspoon	2.5ml	Finely chopped bergamot skin
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Chopped lemon grass
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped galangal
1 tablespoon	15ml	Shrimp paste

Recipe Instructions

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.

Source:
Nancy Lam's Wok Wiz

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