Nam Phrik Kaeng Daeng (Red Curry Paste)

Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

13 small dried chilies
2 tablespoons chopped shallots
4 tablespoons garlic
1 tablespoon chopped galangal
2 tablespoons chopped lemon grass
2 teaspoons chopped kaffir lime rind
1 tablespoon chopped coriander root
20 pieces peppercorns
1 teaspoon shrimp paste
1 tablespoon coriander seed
1 teaspoon cumin seed
 

Preparation:

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 seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.