Nam Phrik Kaeng Daeng (red Curry Paste) Ett

Serves:

Ingredients:

13 Small 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

Method:

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.