Nam Phrik Kaeng Daeng (Red Curry Paste)
1 photo of Nam Phrik Kaeng Daeng (red Curry Paste) Recipe
By
Vicki Butts (lazyme)
@lazyme5909
6
From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.
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
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.
