Red Curry Paste (Nam Prik Kaeng Daeng) 2 teaspoon cumin seeds 1 teaspoon coriander seeds 8 dried chilies 1/2 teaspoon finely chopped bergamot skin 1 teaspoon salt 1 teaspoon chopped lemon grass 2 tablespoon chopped shallots 1 tablespoon chopped garlic 1 tablespoon chopped galangal 1 tablespoon 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. Yield: 1