Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Red curry paste (nam prik kaeng daeng)

Yield: 1 Batch

Ingredients:

• 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

Instructions:

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.

Web Standards & Support: