From The Cornel (Zim)

Prik kaeng kiao wan (Green Curry Paste) 

This is a paste for a green curry, and the 'wan' indicates that it should be slightly sweet as well as hot.

 1 cup of prik ki nu (green birdseye chilis)
5 tablespoons lemon grass, finely sliced
10 tablespoons of shallots (purple onions), chopped
10 tablespoons of garlic, minced
5 tablespoons of galangal (kha) grated
5 tablespoons of coriander/cilantro root, chopped
 2 tablespoons of coriander seed
1 tablespoon of cumin seed
1 tablespoon of freshly ground black pepper
2 tablespoons of shredded bai makroot (lime leaves)
4 tablespoons of kapi (fermented shrimp paste)
1 tablespoon of palm sugar.

 (If you can't get prik ki nu, you can use half a pound of habanero chilis or one pound of jalapeno chilis. If you use the latter dewed them before use. Note that if you use a substitute you will get a different volume of paste, and that you will need to use different amounts in subsequent recipes.) If you can't get kha use ginger. If you can't get bai makroot use lime zest If you can't get coriander root, use coriander leaves.
Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste.
Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use.
 

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Prik kaeng Panaeng (Red Curry Paste)
This is a paste for a 'dry chili'

1 cup of dried red chiles, toasted
10 tablespoons of shallots, chopped
5 tablespoons of garlic, chopped
10 tablespoons of lemon grass, finely sliced
5 tablespoons of galangal, grated
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
5 tablespoons of coriander root. chopped
1 tablespoon of kapi
5 tablespoons of freshly toasted peanuts, crushed

Coarsely chop the chiles, toast the seeds and grind everything into a paste. Store in a jar in the refrigerator for a week before using.
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Prik kaeng phet (red curry paste)

This recipe calls for one cup of fresh red chilis, or half a pound of red habaneros, or one pound of red jalapenos, deseeded. Dry them in the sun, or if the climate doesn't allow then dry them in a herb dryer, or smoke them in a smoker or over a barbecue. The dried chilis (which need not be tinder dry - it is enough to remove most of the water) are then toasted under a broiler until almost burnt. Treat this stage with extreme caution: if you overcook them a noxious gas closely related to Mustard gas is released. This is quite dangerous -- at a minimum cook them in a very well ventilated room with a fan on and have a damp cloth ready to cover your mouth and nose in case of emergencies -- and disconnect your smoke detector/fire alarm!

Phet means hot incidentally. Note that except for the sugar and the use of red chilis this is the same as the prik kaeng kiao wan.

 1 c. prik ki nu daeng (red chilis), prepared
5 T. lemon grass, finely sliced
10 T. of shallots (purple onions), chopped
10 T. of garlic, minced
5 T. of galangal (kha) grated
5 T. of coriander root, chopped
 2 T. of coriander seed
1 T. of cumin seed
1 T. of freshly ground black pepper
2 T. of shredded bai makroot (lime leaves)
4 T. of kapi (fermented shrimp paste)
 Coarsely chopped the roasted chiles. Toast and grind the dry seeds, and then blend all ingredients to a fine paste. Store in a jar in the refrigerator for a week before using.
 
