13 each small dried chilies
2 tbsp chopped shallots
4 tbsp chopped garlic
1 tbsp chopped galangal
2 tbsp chopped lemon grass
2 tsp chopped kaffir lime rind
1 tbsp chopped coriander root
20 each peppercorns
1 tsp shrimp paste
1 tbsp coriander seed
1 tsp cumin seed
A Recipe for
Nam Phrik Kaeng Daeng (Red Curry Paste) Ett
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This Recipe for Nam Phrik Kaeng Daeng (Red Curry Paste) Ett is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Nam Phrik Kaeng Daeng (Red Curry Paste) Ett from the recipe cookbook of Recipes-to-go (Asian)
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
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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.
Serves: 1
Nam Phrik Kaeng Daeng (Red Curry Paste) Ett Recipe brought to you by Recipes To-Go