Red Curry Paste (Nam Prik Kaeng Daeng)

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.