Red Curry Paste Nam Prik Kaeng Daeng

Ingredients

2 tsp cumin seeds 1 tsp coriander seeds 8 dried chilies 1/2 tsp finely chopped bergamot skin 1 tsp salt 1 tsp chopped lemon grass 2 tbsp chopped shallots 1 tbsp chopped garlic 1 tbsp chopped galangal 1 tbsp shrimp paste	Advertisements

Preparation
 
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.

 

 
Servings: 1

 

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