Nam Phrik Kaeng Daeng (Red Curry Paste)

Course : Curry
Serves: 1
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13 small dried chiles
2 tablespoons chopped shallots
4 tablespoons garlic chopped
1 tablespoon chopped galangal
2 tablespoons chopped lemon grass
2 teaspoons chopped kaffir lime rind
1 tablespoon chopped coriander root
20 whole peppercorns
1 teaspoon shrimp paste
1 tablespoon coriander seed
1 teaspoon cumin seed

Preparation / Directions:

Soak dried chiles 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.

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