Nam-phrik-kaeng-kari

 

3       large red spur chilies, seeded and soaked in water

5       roasted shallots

10     cloves roasted garlic

1       tsp. galangal, finely sliced and roasted

1       tsp. ginger, finely sliced and roasted

1       tbsp. lemon grass, sliced

1       tbsp. roasted coriander seeds

1       tsp. roasted cumin

2       tsp. curry powder

1       tsp. salt

1       tsp. shrimp paste

 

In a mortar, pound coriander seeds and cumin together well. Transfer to a bowl and put aside. Peel roasted shallots and garlic, put aside.

Pound dried chilies and salt together. Add ginger, galangal and lemon grass. Follow with roasted shallots, roasted garlic, cumin mixture, curry powder and shrimp paste. Pound well after each adding to obtain a fine paste.