Nam Phrik Kaeng Daeng (Red Curry Paste) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I sometimes have a hard time finding curry pastes in my local grocery store. Here's a recipe that I want to try to make my own. From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat. Ingredients:
13 small dried chilies |
2 tablespoons chopped shallots |
4 tablespoons chopped garlic |
1 tablespoon chopped galangal |
2 tablespoons chopped lemongrass |
2 teaspoons chopped kaffir lime rind |
1 tablespoon chopped coriander root |
20 peppercorns |
1 teaspoon shrimp paste |
1 tablespoon coriander seed |
1 teaspoon cumin seed |
Directions:
1. Soak dried chilies in hot water for 15 minutes and deseed.
2. 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.
3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
4. 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.
5. This can be stored in a glass jar in the refrigerator for about 3-4 months.
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