Red curry paste (nam prik gang pet dang)

Yield: 6 servings

Measure Ingredient
10 mediums Dried Red Chillies --
\N \N Soaked
\N \N 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 \N Stalk Fresh Lemon Grass
1 teaspoon Ground Galangal (Kha) OR
1 \N Inch Dried Galangal (Kha)

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 :

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