[CH] Nam Phrik Kaeng Daeng (Mindy, this is for Keith)

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Nam Phrik Kaeng Daeng (Red Thai Curry Paste)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  13       Small dried chiles
  2 Tb   Chopped shallots
  4 Tb   Chopped garlic
  1 Tb   Chopped galangal [ed.--or ginger if you can't find
                 galangal--but it's getting easier to find, and I like
it.]
   2 Tb  Chopped lemongrass
  2 ts     Chopped lime zest
 1 Tb    Chopped coriander root [optional]
  20      Peppercorns
  1 ts    Shrimp paste [optional]
1 Tb    Coriander seed
  1 ts    Cumin seed

  Soak dried chiles 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. [LOL! (snerk!) As if it would last that long.]
  
  Recipe from:  _The Elegant Taste of Thailand_, by Sisamon 
  Kongpan & Pinyo Srisawat.  Slightly adapted by Rain.

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