Nam Phrik Kaeng Daeng (Red Curry Paste)
1 photo of Nam Phrik Kaeng Daeng (red Curry Paste)
By
Vicki Butts (lazyme)
@lazyme5909
6
From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.
Rating:
★★★★☆ 1 vote4
Comments:
Serves:
3/4 cup
Prep:
20 Min
Cook:
5 Min
Method:
Stove Top
Ingredients
-
13 smalldried chilies
-
2 Tbspchopped shallots
-
4 Tbspchopped garlic
-
1 Tbspchopped galangal
-
2 Tbspchopped lemongrass
-
2 tspchopped kaffir lime rind
-
1 Tbspchopped coriander root
-
20peppercorns
-
1 tspshrimp paste
-
1 Tbspcoriander seed
-
1 tspcumin seed
How to Make Nam Phrik Kaeng Daeng (Red Curry Paste)
- Soak dried chilies in hot water for 15 minutes and deseed.
- 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.
- 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.
- This can be stored in a glass jar in the refrigerator for about 3-4 months.
