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