RED CURRY PASTE (NAM PRIK KAENG DAENG)

      Title: RED CURRY PASTE (NAM PRIK KAENG DAENG)
  Categories: Thai, Condiments, Ceideburg 2
       Yield: 1 Batch
  
       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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