---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Kruang Gaeng Ped (Red Curry Paste)
 Categories: Thai, Curries, Condiments
      Yield: 300 Ml
 
     15 md Dried red chilies
     10    Black peppercorns
      1 tb Ground coriander
      1 tb Ground cumin
      2 ts Salt
      4    Whole cloves
      3    Bay leaves
      1 ts Ground nutmeg
      1 md Onion; chopped
      2 tb Chopped garlic
      4 tb Roughly chopped lemon grass
      1 tb Galangal, dried
           -- soaked 1/2 hour
           -- in hot water
      4 tb Chopped coriander roots
      2 ts Chopped lime zest
      2 tb Vegetable oil
      1 tb Ground red pepper
 
  Grind first 8 ingredients in a blender or spice mill.
  
  Process all ingredients together in blender or food processor until a
  smooth paste is formed.  Refrigerate and use curry paste within a week, or
  spread paste in a plastic zipper bag and freeze flat on a baking sheet,
  breaking off pieces of the frozen paste as needed for curry recipes.
  
  Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi
  Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95
 
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