Nam phrik kaeng daeng (red curry paste)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | smalls | 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 | Peppercorns | |
| 1 | teaspoon | Shrimp paste |
| 1 | tablespoon | Coriander seed |
| 1 | teaspoon | Cumin seed |
Directions
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.
Recipe By :