Nam Phrik Kaeng Daeng (Thai Curry Sauce)
At a typical meal Thais have two or three different sauces. "Nam pla" mixed with lemon juice, shallots and chillies goes well with fish and seafood; "nam prik" - based on chilli usually mixed with shrimp paste - is excellent with all vegetables whether they are raw, steamed, boiled or fried, and even when served with coconut cream. These "nam prik" curry pastes are also called for as an ingredient in many Thai dishes.
13 small dried chillies, soaked in hotwater for 15 minutes and de-seeded
3 tbsp. chopped shallot
4 tbsp. chopped garlic
1 tbsp. chopped galangal
2 tbsp. chopped lemon grass
2 tsp. chopped kariff lime rind
1 tbsp. chopped coriander root
20 pepper corns1 tsp. shrimp paste
1 tbsp. coriander seed
1 tsp. cumin seed
1. 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.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. The 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.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.