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


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

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


  • 1Soak dried chilies in hot water for 15 minutes and deseed.
  • 2In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
  • 3Into 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.
  • 4This can be stored in a glass jar in the refrigerator for about 3-4 months.

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About Nam Phrik Kaeng Daeng (Red Curry Paste)

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

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