Green Curry Paste & Red Curry Paste As A Dip / Nam Prik Geng Key-Au-Waan & Nam Prik Geng Deng

Preparation time: 10 minutes
Cooking time: roasting 20 minutes, frying 10 minutes

2 persons	4 persons	Ingredients:
3g	6g	Coriander roots - cut into 1/2 cm lengths
½ teaspoon	1 teaspoons	Cumin seeds
5g	10g	Lemon grass - use lower part of stem, 3 cm length by 2 mm width
10g	20g	Siamese ginger - slice across root into ½ cm by 3-4 cm
1 teaspoon	2 teaspoons	Coriander seeds
3 cloves	6 cloves	Garlic -peeled & chopped into small pieces
20g	40g	Red onions -peeled & cut into small pieces
3	6	Large fresh, whole green Chilies for Green Curry Paste or large dry red chilies for Red Curry Paste. Soak in water 4-5 minutes before use. Discard seeds. Cut into small pieces.
2-3	4-6	Fresh, whole green or dried red bird chilies - spicy to very spicy
¼ teaspoon	½ teaspoon	Kafflr lime peel
1 tablespoon	2 tablespoons	Oil
5 tablespoons	10 tablespoons	Water
½ teaspoon	1 teaspoons	Palm sugar
¾ tablespoon	1 ½ tablespoons	Light Soy Sauce
1 teaspoon	2 teaspoons	Shrimp paste or chili paste

Method:

1. Roast separately in a wok until you can smell the strong herbal aroma:
   a: coriander and cumin seeds.
   b: lemongrass, Siamese ginger, coriander roots.
   c: garlic and red onion.
2. Mix all the above ingredients together in a mortar.
3. Add both kinds of chilies and Kaffir lime peel. Pound together to make a paste.
4. Put the oil in the wok and heat 15 seconds. Add the curry paste and stir-fry on low heat for about one minute.
5. Add water, then palm sugar, soy sauce and shrimp paste. Stir-fry until the mixture thickens. Turn off heat.
6. Serve in a small dish, garnish with vegetables for dipping.

The curry paste may be used for red or green curry dishes and can be kept in a sealed glass jar in a refrigerator for up to 4 months.

For Vegetarians

This recipe is 100% vegetarian