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Red Curry Paste (Nam Prik Kaeng Daeng)

Red Curry Paste (Nam Prik Kaeng Daeng)
Main Ingredient: Shrimp

Course: Condiments

Cuisine: Thai Indian

Yield:

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Red Curry Paste (Nam Prik Kaeng Daeng) ingredients

  • 2 t Cumin seeds
  • 1 t Coriander seeds
  • 8 Dried chilis
  • 2483527⁄624973141 t Finely chopped bergamot skin
  • 1 t Salt
  • 1 t Chopped lemon grass
  • 2 T Chopped shallots
  • 1 T Chopped garlic
  • 1 T Chopped galangal
  • 1 T Shrimp paste

Cooking Red Curry Paste (Nam Prik Kaeng Daeng)

1. Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma.
2. Coarsely chop the chilies and soak in water for 10 minutes.
3. Drain.
4. Pound all the ingredients together to produce a fine paste.
5. This curry paste goes well with all meats.
6. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
7. 1987 April 18 1990.


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