Recipe - Red Curry Sauce

One half cup Chopped Onions
8 Cloves Garlic
10 Dried Red Jalapeno Chilies
4 Thin Slices Galangal
2 tablespoon Chopped Lemon Grass
1 tablespoon Chopped Cilantro/Coriander
Root Or Stems
One half teaspoon Cumin
1 teaspoon Shrimp Paste
1 teaspoon Salt
3 tablespoon Oil

Red and green curry pastes are the basis for most Thai curries.
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Combine all the ingredients except the oil in a blender and process until
smooth.

Heat a small skillet on mediumhigh heat and add the oil. Slowly fry the
curry paste for 5 minutes until it is fragrant. Remove and store in a jar
for future use. Makes 2One half cups.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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