Nam Phrik Kaeng Daeng (Red Curry Paste) Ett Ingredients
13 each small dried chilies
2 tbsp chopped shallots
4 tbsp chopped garlic
1 tbsp chopped galangal
2 tbsp chopped lemon grass
2 tsp chopped kaffir lime rind
1 tbsp chopped coriander root
20 each peppercorns
1 tsp shrimp paste
1 tbsp coriander seed
1 tsp cumin seed
Nam Phrik Kaeng Daeng (Red Curry Paste) Ett Directions
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.
Serves: 1
Nam Phrik Kaeng Daeng (Red Curry Paste) Ett Recipe
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George Bernard Shaw (1856-1950)
Red meat is not bad for you. Now blue-green meat, thatÆs bad for you!
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