Nam Phrik Kaeng Daeng (Red Curry Paste)

Vicki Butts (lazyme)

By
@lazyme5909

From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.


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Serves:

3/4 cup

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

13 small
dried chilies
2 Tbsp
chopped shallots
4 Tbsp
chopped garlic
1 Tbsp
chopped galangal
2 Tbsp
chopped lemongrass
2 tsp
chopped kaffir lime rind
1 Tbsp
chopped coriander root
20
peppercorns
1 tsp
shrimp paste
1 Tbsp
coriander seed
1 tsp
cumin seed

Directions Step-By-Step

1
Soak dried chilies in hot water for 15 minutes and deseed.
2
In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
3
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
4
This can be stored in a glass jar in the refrigerator for about 3-4 months.

About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Thai