Red Curry Paste
(Nam Phrik Gaeng Daeng - Thailand)
Curry paste is an essential ingredient in Thai curry dishes.
- 20 peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
small dried red chiles, seeded and soaked in warm water for 15 minutes*
- 4 tablespoons
- 3 tablespoons chopped shallot
- 2 tablespoons peeled, chopped
lemon grass, using only bottom third of stalk
- 1 tablespoon chopped galangal or
- 1 tablespoon chopped fresh coriander root
- 2 teaspoons chopped lime
peel (green part only)
- 1 teaspoon salt
- 1 teaspoon shrimp paste
- In dry frying pan put peppercorns, coriander seeds and cumin seeds.
dry spices over low heat, stirring, about 3 to 5 minutes or until spices are
- Grind into a powder in mortar with pestle or in clean coffee
- Place spices, chiles, garlic, shallot, lemon grass, galangal, coriander,
lime peel and salt in blender or small food processor and process until fine.
- Remove paste and put into mortar and continue to pound with pestle until ingredients
are a very fine paste.
- Add shrimp paste.
- Store in glass jar in refrigerator or freeze.
Yields about 3/4 cup.
Paste keeps about 1 week in refrigerator.
Source: The Thai House Cooking School - Bangkok, Thailand
* Wear gloves when handling fresh, canned, dried or pickled chiles; the oils
can cause a burning sensation on your skin.