Red curry paste (kruang kaeng dang)

Yield: 6 Servings

Measure Ingredient
10 mediums Red Fresh Or Dried Chillies
½ cup Small Purple Shallots OR
2 smalls Brown Onions, Chopped
1 tablespoon Garlic, Chopped
¼ cup Finely Sliced Lemon Grass OR
1 medium Thily Sliced Rind Of Lemon
1 tablespoon Chopped Galangal, Fresh Or Frozen OR
3 teaspoons Powdered Galangal
1 tablespoon Chopped Fresh Coriander (Cilantro/Chinese Parsley)
\N \N Roots
1 tablespoon Chopped Fresh Coriander Stems
1 teaspoon Finely Grated Kaffir Lime Rind
4 mediums Kaffir Lime Leaves, Mid Ribs Removed
2 tablespoons Vegetable Oil
2 teaspoons Shrimp Paste
1 tablespoon Coriander Seeds
2 teaspoons Cummin Seeds
1 teaspoon Black Peppercorns
2 teaspoons Paprika
1 teaspoon Ground Tumeric

Yield: 8 Fluid Ounces (1 Cup)

In the container of an electric blender, put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime rind and the lime leaves. Add the oil and blend to a smooth puree.

Wrap the shrimp closely in foil, flattening to make a small packet.

Place under a hot griller (broiler) and cook 2 to 3 minutes on each side.

In a small saucepan, toast the coriander seeds until golden and fragrant, then turn onto a plate. Toast the cumin seeds until fragrant. Lightly toast the pepper corns also and grind all three to a powder in a mortar and pestle. Add to the blender with the paprika and ground turmeric and shrimp paste. Blend once more.

Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or divide into convenient portions and wrap and freeze.

From Carmaine Solomon's Thai Cookbook By Charmaine Solomon

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