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Red Curry Paste (Nam Prik Kaeng Daeng)


Course : Curry
Serves: 1
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Ingredients:


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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