Red Curry Paste (nam Prik Kaeng Daeng)

2 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Finely chopped bergamot skin
1 ts Salt
1 ts Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Chopped galangal
1 tb Shrimp paste

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.

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