Nam Phrik Kaeng Daeng (Red Curry Paste)

Yields:	1 servings
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients

13	each	green chili peppers	small, dried
4	tablespoons	garlic	chopped
2	tablespoons	lemon grass	chopped
1	tablespoon	coriander root	chopped
1	teaspoon	shrimp paste
1	teaspoon	cumin seeds

Directions

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.

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Member Review

Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Reviewed by ZELLNER1