RED CURRY PASTE (NAM PRIK GANG PET DANG)

• 1 0 md Dried Red Chillies, Soaked
• -And Chopped
• 1 lg Red Onion, Chopped
• 3 lg Cloves Garlic, Crushed
• 2 ts Ground Coriander
• 1 ts Ground Cumin
• 1 ts Shrimp Paste (Kapi)
• 2 ts Salt
• 1 ts Ground Lemon Grass OR
• 1 Stalk Fresh Lemon Grass
• 1 ts Ground Galangal (Kha) OR
• 1 Inch Dried Galangal (Kha)

In a blender, grind all of the ingredients into a paste. When using

dried galangal and fresh lemon grass, add both ingredients directly

when cooking the curry. When using dried galanagal soak it in 4 Tbls

of hot water with galangal add the soaking water and galangal to give

the curry a strong flavor.

From Delightful Thai Cooking By Eng Tie Ang