Red Curry Paste

Ingredients

2 ts cumin seeds
1 ts coriander seeds
8 chilies
1/2 ts bergamot skin
1 ts salt
1 ts lemon grass
2 tb shallots
1 tb garlic
1 tb galangal
1 tb shrimp paste

Instructions

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