Hello All!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Nam Phrik Kaeng Daeng (Red Curry Paste) Ett
 Categories: Thai, Mix
      Yield: 1 servings
     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
  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.
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Red Curry Paste
 Categories: Misc, Thai, Relish
      Yield: 1 serving
      6    Dried red chilies
      1    Fresh lemon grass -=OR=-
      1 ts Dried lemon grass
      5    Garlic cloves, peeled
      3 md Shallots, peeled
      1 ts Lemon zest
      1 ts Galanga, fresh or dried*
  Cut the chili peppers into small pieces & soak them in a cup of cold
  water for 15 minutes.  Separate the seeds & discard them.
  Place the prepared chilies into a mortar or food processor.  Add the
  remaining ingredients & blend well until a thick paste, like peanut
  butter is formed.  If the ingredients are too dry, add a few drops of
  cold water. Put the curry paste in a tightly covered container in the
  refrigerator until ready to use.
  * If using dried galanga, soak in cold water for 15 minutes.
  Makes 1/2 cup.
  Pojanee Vatanapan's "Thai Cookbook"
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All the Best
Ian
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