Red curry paste - nam prik gaeng ped
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped Onions |
| 8 | Cloves Garlic | |
| 10 | Dried Red Jalapeno Chilies | |
| 4 | Thin Slices Galangal | |
| 2 | tablespoons | Chopped Lemon Grass |
| 1 | tablespoon | Chopped Cilantro/Coriander Root Or Stems |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Shrimp Paste |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Oil |
Red and green curry pastes are the basis for most Thai curries.
~------------------------------------------------------ ~----------------- Combine all the ingredients except the oil in a blender and process until smooth.
Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-½ cups.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini