Cruang gaeng ped (red curry paste)

Yield: 1 Servings

Measure Ingredient
12 \N Chilies; or less if you must
12 \N Black peppercorns
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Salt
12 \N Cloves garlic
1 large Onion; chopped
1 teaspoon Ground nutmeg
2 teaspoons Ground kah powder (Indonesian laos or galangal) (see note)
1 tablespoon Kapi (Indonesian trassi - malay belachan) (fermented shrimp paste here)
3 \N Curry leaves (omit if unavailable)
2 tablespoons Finely sliced takrai (Indonesian sereh; lemon grass)
2 tablespoons Fresh chopped coriander; or more (use roots; stalks and leaves)
2 teaspoons Lime or lemon zest
4 \N Whole cloves
½ cup Vegetable oil; or more
\N \N Paprika or capsicum for redness

Date: Sat, 23 Mar 1996 23:05:39 +1200 (NZST) From: D <ddingle@...>

This is from a cookery course I took a while back. It was run by a lady called Ibu Irene, who also has a Thai/Indonesian restaurant on Aucklands North Shore here in New Zealand.

NOTE: Kapi: We're talking fermented Shrimp paste here. Open all windows.

Hold your Nose. But above all USE IT. It's not the same without it. But you will even upset your neighbours from the smell of it.

Method: pour oil into blender and add all other ingredients. Blend till smooth. Using more oil if necessary for easier blending. Extra oil will ease blending and also act as a natural preservative. Put in a jar with a tight fitting lid and store refrigerated. You can freeze individual portions in small lock zip plastic bags or freeze in ice cube trays. Each cube being approximately 1 Tbsp of paste. Most recipes require 1 to 2 Tbsp of paste.

Note If you can get it, use fresh, frozen or dried Laos/Kah. If you get the fresh stuff, don't put the powder in. Use a slice of the fresh Kah during actual cooking.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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