Cooking Recipe Red Curry Paste (Nam Prik Kaeng Daeng)
Recipe Ingredients
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
Directions
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.