Nan prik gaeng phed (red curry paste)

Ingredients


1 oz of seedless dry chili peppers
1 oz of dry prawn
3 minced shallots
1 tbsp of fresh minced ginger root
1 tbsp of minced garlic
1 tbsp of peppercorns
1 tbsp of ground coriander
1 tbsp of ground cumin
1 tbsp of fresh minced coriander, including the leaves, stem and root
1/2 tbsp of Lao sauce
1 tbsp of ground lemon herb or 1 tbsp of grated lemon rind
2 tbsp of lemon juice



Preparation


Soak the chili peppers and prawn in hot water until they are tender, for about 20 minutes.


In the mixer, combine the chili peppers and prawn and the soaking liquid with the rest of the ingredients. Whip until it is reduced to a thick paste. Add more lemon juice if necessary.


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