Nam Phrik Kaeng Daeng (Red Curry Paste)

Vicki Butts (lazyme)


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


★★★★☆ 1 vote

3/4 cup
20 Min
5 Min
Stove Top


  • 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
  • 1 tsp
    shrimp paste
  • 1 Tbsp
    coriander seed
  • 1 tsp
    cumin seed

How to Make Nam Phrik Kaeng Daeng (Red Curry Paste)


  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.

Printable Recipe Card

About Nam Phrik Kaeng Daeng (Red Curry Paste)

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

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