Recipe - Gaeng Pa Hed

8 md Dried chilies; *
1 teaspoon Salt
1 teaspoon Kaempfer; (Grachai); minced
1 teaspoon Garlic; minced
One half teaspoon Shrimp paste
3 tablespoon Red onions; chopped
1 teaspoon Ground coriander seeds
One fourth cup Powdered dried fish; **
3 tablespoon Oil
2 One half cup Water
cut or sliced up
1 teaspoon Kaffir lime leaves; cut into
thin strips
One fourth cup Basil leaves

((Thai Shrimp and Straw Mushroom Curry)

* Soak the dried chilies (Prik Hang) in warm water until soft and drain.
** Powdered dried fish (Pla Yang Pone) are available in jars.

In a blender, combine soften dried chilies, salt, Kaempfer, garlic, shrimp
paste, onions, coriander seeds, powdered fish and blend until smooth to
make curry paste. Add a little water if necessary.
In a saucepan, cook curry paste in oil over medium heat until fragrant and
add water. Stir and bring to a boil over high heat. Add mushrooms and fish
sauce and bring to a boil again. Stir in shrimps and cook just until the
shrimps are done. Sprinkle cut or sliced up chilies, Kaffir lime leaves and basils.
Stir briefly and remove from heat. Serve with cooked rice. Makes about 3
cups of curry. Serves 35.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip