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     Title: Red Curry Paste (Nam Prik Kaeng Daeng)
Categories: Thai, Condiment, 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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