Nam Phrik Kaeng Daeng (Red Curry Paste)
By
Vicki Butts (lazyme)
@lazyme5909
6
★★★★☆ 1 vote4
Ingredients
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13 smalldried chilies
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2 Tbspchopped shallots
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4 Tbspchopped garlic
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1 Tbspchopped galangal
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2 Tbspchopped lemongrass
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2 tspchopped kaffir lime rind
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1 Tbspchopped coriander root
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20peppercorns
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1 tspshrimp paste
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1 Tbspcoriander seed
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1 tspcumin seed
How to Make Nam Phrik Kaeng Daeng (Red Curry Paste)
- 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.