nam phrik kaeng daeng (red curry paste)

Name: Nam Phrik Kaeng Daeng (Red Curry Paste)
Prep time: 20 min
Cook time: 5 min
Yield: 3
Cuisine: Thai
Ingredients: 13 small dried chilies; 2 tablespoon(s) chopped shallots; 4 tablespoon(s) chopped garlic; 1 tablespoon(s) chopped galangal; 2 tablespoon(s) chopped lemongrass; 2 teaspoon(s) chopped kaffir lime rind; 1 tablespoon(s) chopped coriander root; 20 - peppercorns; 1 teaspoon(s) shrimp paste; 1 tablespoon(s) coriander seed; 1 teaspoon(s) cumin seed

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Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 24, 2016

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

Rate

prep time 20 Min

cook time 5 Min

method Stove Top

yield 3 /4 cup

Ingredients

13 small dried chilies
2 tablespoons chopped shallots
4 tablespoons chopped garlic
1 tablespoon chopped galangal
2 tablespoons chopped lemongrass
2 teaspoons chopped kaffir lime rind
1 tablespoon chopped coriander root
20 - peppercorns
1 teaspoon shrimp paste
1 tablespoon coriander seed
1 teaspoon cumin seed

How To Make nam phrik kaeng daeng (red curry paste)

Step 1

Soak dried chilies in hot water for 15 minutes and deseed.

Step 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.
Step 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.
Step 4

This can be stored in a glass jar in the refrigerator for about 3-4 months.
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