---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Nam Phrik Kaeng Daeng (Red Curry Paste)
 Categories: Thai, Condiments
      Yield: 1 Servings
 
     13 sm Dried chilies
      2 tb Chopped shallots
      4 tb Chopped garlic
      1 tb Chopped galangal
      2 tb Chopped lemon grass
      2 ts Chopped kaffir lime rind
      1 tb Chopped coriander root
     20    Peppercorns
      1 ts Shrimp paste
      1 tb Coriander seed
      1 ts Cumin seed
 
  Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
  low heat, put the coriander seeds and cumin seeds and dry fry for about 5
  minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp paste and
  blend to mix well.  Then add the coriander seed-cumin seed mixture and the
  shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
  paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
  
  Recipe By     :
 
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