Red Curry Paste (Nam Prik Kaeng Daeng)

Course : Curry
Serves: 1
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2 teaspoons cumin seeds
1 teaspoon coriander seeds
8 medium dried chiles
1/2 teaspoon finely chopped bergamot skin
1 teaspoon salt
1 teaspoon chopped lemon grass
2 tablespoons chopped shallots
1 tablespoon garlic chopped
1 tablespoon chopped galangal
1 tablespoon shrimp paste

Preparation / Directions:

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chiles and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats.

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