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Red Curry Paste
(Nam Phrik Gaeng Daeng - Thailand)


Curry paste is an essential ingredient in Thai curry dishes.



  1. In dry frying pan put peppercorns, coriander seeds and cumin seeds.
  2. Roast dry spices over low heat, stirring, about 3 to 5 minutes or until spices are fragrant. Cool.
  3. Grind into a powder in mortar with pestle or in clean coffee grinder.
  4. Place spices, chiles, garlic, shallot, lemon grass, galangal, coriander, lime peel and salt in blender or small food processor and process until fine.
  5. Remove paste and put into mortar and continue to pound with pestle until ingredients are a very fine paste.
  6. Add shrimp paste.
  7. 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.


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