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Red Curry Paste (Nam Prik Kaeng Daeng) Recipe
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2 ts Cumin seeds 1 ts Coriander seeds 8 Dried chilies 1/2 ts Finely chopped bergamot skin 1 ts Salt 1 ts Chopped lemon grass 2 tb Chopped shallots 1 tb Chopped garlic 1 tb Chopped galangal 1 tb Shrimp paste 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 to produce a fine paste. This curry paste goes well with all meats. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.
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