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Red curry paste

Yield: 6 Servings

Ingredients:

• 1 Large CA or NM chili
• 1 Garlic clove minced
• 2 ts Salad oil
• 1/2 ts Ground coriander
• 1/4 ts Ground cumin
• 1 Seeds of cardamom pod

Instructions:

NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem seed and break into small pieces. In a 6-8" frying pan over medium heat stir garlic in salad oil until golden about 2 minutes. Add chili coriander cumin and cardamom pod seeds. Stir just until chili browns lightly about 45 seconds. Use hot or cold.

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