Recipe - Red Curry Paste (Kruang Kaeng Dang)

10 md Red Fresh Or Dried Chillies
One half cup Small Purple Shallots OR
2 small Brown Onions, Chopped
1 tablespoon Garlic, Chopped
One fourth cup Finely Sliced Lemon Grass OR
1 md Thily Sliced Rind Of Lemon
1 tablespoon Chopped Galangal, Fresh Or
Frozen OR
3 teaspoon Powdered Galangal
1 tablespoon Chopped Fresh Coriander
(Cilantro/Chinese Parsley)
Roots
1 tablespoon Chopped Fresh Coriander
Stems
1 teaspoon Finely Grated Kaffir Lime
Rind
4 md Kaffir Lime Leaves, Mid Ribs
Removed
2 tablespoon Vegetable Oil
2 teaspoon Shrimp Paste
1 tablespoon Coriander Seeds
2 teaspoon Cummin Seeds
1 teaspoon Black Peppercorns
2 teaspoon Paprika
1 teaspoon Ground Tumeric

Yield: 8 Fluid Ounces (1 Cup)

In the container of an electric blender, put the chillies, shallots,
garlic, lemon grass, galangal, coriander roots and stems, lime rind and the
lime leaves. Add the oil and blend to a smooth puree.

Wrap the shrimp closely in foil, flattening to make a small packet. Place
under a hot griller (broiler) and cook 2 to 3 minutes on each side.

In a small saucepan, toast the coriander seeds until golden and fragrant,
then turn onto a plate. Toast the cumin seeds until fragrant. Lightly
toast the pepper corns also and grind all three to a powder in a mortar and
pestle. Add to the blender with the paprika and ground turmeric and shrimp
paste. Blend once more.

Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or divide
into convenient portions and wrap and freeze.

From Carmaine Solomon's Thai Cookbook By Charmaine Solomon

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