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Red Curry Paste (Nam Prik Kaeng Daeng)

none

2 teaspoons Cumin seeds
1 teaspoon Coriander seeds
8 Dried red chilies; (Thai) OR
1 teaspoon Cayenne powder
1 teaspoon Salt
1 teaspoon Chopped lemon grass
2 tablespoons Chopped shallots
1 tablespoon Chopped garlic
1 tablespoon Chopped ginger or galangal
1 tablespoon 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 with a small amount of water to produce a paste. You can pound the spice mix in a mortar and pestle or you can use a food processor. Make a lot of the paste and save it for use in other curries. Store it in the refrigerator. This curry paste goes well with all meats. Submitted to the BBQ Mailing List by wight@odc.net on Oct 8, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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