Recipe - Red Curry Paste (Nam Prik Kaeng Daeng)

10 md Dried Red Chillies, Soaked
And Chopped
1 lg Red Onion, Chopped
3 lg Cloves Garlic, Crushed
2 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Shrimp Paste (Kapi)
2 teaspoon Salt
1 teaspoon Ground Lemon Grass OR
1 Stalk Fresh Lemon Grass
1 teaspoon Ground Galangal (Kha) OR
1 Inch Dried Galangal (Kha)

Yield: One half Cup

In a blender, grind all of the ingredients into a paste. When using dried
galangal and fresh lemon grass, add both ingredients directly when cooking
the curry. When using dried galanagal soak it in 4 Tbls of hot water with
galangal add the soaking water and galangal to give the curry a strong
flavor.

From Delightful Thai Cooking By Eng Tie Ang

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