FROM THE KITCHEN OF SIBOYA BUNGALOWS

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KAENG DANG - PASTE (Red curry paste)

Ingredients:
5-10 dried red chilies
10 cloves garlic, chopped
5 mL (1 tsp) chopped galangal
15 mL (1 Tbs) thinly sliced lemon grass
2 mL (1/2 tsp) zest of "Kaffir" lime (ordinary lime will do)
5 mL (1 tsp) chopped coriander (cilantro) root
5 black pepper corns
15 mL (1 Tbs) roasted coriander seeds
5 mL (1 tsp) roasted cumin seeds
X dash fish sauce
5-10 mL (1-2 tsp) kapi (fermented shrimp paste)

Method:
--- Process together to a finely chopped texture in a food processor. Transfer to a blender and add ONLY ENOUGH oil to allow the mixture to puree. This paste will keep about a month under refrigeration or you can also freeze it. (I put the unused portion in an old ice cube tray and keep in the freezer, for ease of measurement later.

--- The prepared paste should be allowed to mature for two or three days before use to bring out the full flavour.

Note: It is better to make the paste milder than to use less than about 2 tablespoons in the final recipe

Note: You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.

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