Nam phrik kaeng daeng (red curry paste) ett

Yield: 1 servings

Measure Ingredient
13 \N Small dried chilies
2 tablespoons Chopped shallots
4 tablespoons Chopped garlic
1 tablespoon Chopped galangal
2 tablespoons Chopped lemon grass
2 teaspoons Chopped kaffir lime rind
1 tablespoon Chopped coriander root
20 \N Peppercorns
1 teaspoon Shrimp paste
1 tablespoon Coriander seed
1 teaspoon Cumin seed

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 ¾ cup of a fine-textured paste.

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

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

Similar recipes