Nam Phrik Kaeng Daeng (Red Curry Paste)

Name: Nam Phrik Kaeng Daeng (Red Curry Paste)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3/4 cup
Cuisine: Thai
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

By Vicki Butts (lazyme)
@lazyme5909

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

Rating:

★★★★☆ 1 vote4

Comments:

1 Comment

Serves:

3/4 cup

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

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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
20

peppercorns
1 tsp

shrimp paste
1 Tbsp

coriander seed
1 tsp

cumin seed

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

Step-by-Step

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.

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