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Nam Phrik Kaeng Daeng (Red Curry Paste) Ett

Recipe

Title:

Nam Phrik Kaeng Daeng (Red Curry Paste) Ett

Categories:

Ethnic, Spices/etc.

Yield:

1 servings

Ingredients

• 13
• Small dried chilies
• 1 tb Chopped coriander root
• 2 tb Chopped shallots
• 20
• Peppercorns
• 4 tb Chopped garlic
• 1 ts Shrimp paste
• 1 tb Chopped galangal
• 1 tb Coriander seed
• 2 tb Chopped lemon grass
• 1 ts Cumin seed
• 2 ts Chopped kaffir lime rind

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.

Directions

1. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
2. 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.

Directions

1. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Directions

1. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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