Recipe for Red Curry Paste (Nam Prik Kaeng Daeng)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 tsp	Cumin seeds
1 tsp	Coriander seeds
8 x	Dried chilies
1/2 tsp	Finely chopped bergamot skin
1 tsp	Salt
1 tsp	Chopped lemon grass
2 tsp	Chopped shallots
1 tsp	Chopped garlic
1 tsp	Chopped galangal

Instructions:

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.

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