Recipe - Nam Phrik Kaeng Daeng (Red Curry Paste)

13 Small dried chilies
2 tablespoon Chopped shallots
4 tablespoon Chopped garlic
1 tablespoon Chopped galangal
2 tablespoon Chopped lemon grass
2 teaspoon Chopped kaffir lime rind
1 tablespoon Chopped coriander root
20 Peppercorns
1 teaspoon Shrimp paste
1 tablespoon Coriander seed
1 teaspoon 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 seedcumin seed mixture and the shrimp paste and blend again to
obtain about Three fourths cup of a finetextured paste. This can be stored in a
glass jar in the refrigerator for about 34 months. Recipe from: The
Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini