Red curry paste (nam prik gang pet dang)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | mediums | Dried Red Chillies -- |
| Soaked | ||
| Chopped | ||
| 1 | large | Red Onion -- Chopped |
| 3 | larges | Cloves Garlic -- Crushed |
| 2 | teaspoons | Ground Coriander |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Shrimp Paste (Kapi) |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground Lemon Grass OR |
| 1 | Stalk Fresh Lemon Grass | |
| 1 | teaspoon | Ground Galangal (Kha) OR |
| 1 | Inch Dried Galangal (Kha) | |
Directions
Yield: ½ Cup In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galanagal soak it in 4 Tbls of hot water with galangal add the soaking water and galangal to give the curry a strong flavor.
From Delightful Thai Cooking By Eng Tie Ang Recipe By :