Red Curry Paste (Nam Prik Kaeng Daeng)


Course : Mixes
Serves: 1
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Ingredients:


2 teaspoons cumin seeds

1 teaspoon coriander seeds

8 medium dried red chilies -- (Thai) or 1 tsp cayenne powder

1 teaspoon salt

1 teaspoon chopped lemon grass

2 tablespoons chopped shallots

1 tablespoon garlic chopped

1 tablespoon chopped ginger or 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 chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together with a small amount of water to produce a paste. You can pound the spice mix in a mortar and pestle or you can use a food processor. Make a lot of the paste and save it for use in other curries. Store it in the refrigerator. This curry paste goes well with all meats.


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