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| RECIPE FOR NAM PHRIK KAENG DAENG (RED CURRY PASTE) |
Title: Nam Phrik Kaeng Daeng (red Curry Paste)
Category: Thai Sauce-condm
Serves: 1
Ingredients:
| 13.00 | | Small dried chilies | | 2.00 | tb | Chopped shallots | | 4.00 | tb | Chopped garlic | | 1.00 | tb | Chopped galangal | | 2.00 | tb | Chopped lemon grass | | 2.00 | ts | Chopped kaffir lime rind | | 1.00 | tb | Chopped coriander root | | 20.00 | | Peppercorns | | 1.00 | ts | Shrimp paste | | 1.00 | tb | Coriander seed | | 1.00 | ts | Cumin seed |
Instructions:
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 3/4 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.
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