Red Curry Paste (Nam Prik Kaeng Daeng)

25 minutes Prep: 10 minutes Cook: 12 minutes

10 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	teaspoons	cumin seeds
1	teaspoon	coriander seeds
8	each	chilies	dried
1/2	teaspoon	bergamot	skin, finely chopped
1	teaspoon	salt
1	teaspoon	lemon grass	chopped
2	tablespoons	shallots	chopped
1	tablespoon	garlic	chopped
1	tablespoon	galangal	chopped
1	tablespoon	shrimp paste

Directions

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.

Coarsely chop the chilies and soak in water for 10 minutes.

Drain.

Pound all the ingredients together to produce a fine paste.

This curry paste goes well with all meats.

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Nutrition Facts

Serving Size 10g

Amount per Serving

Calories 10 25% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 592mg	25%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	1%		Vitamin C	2%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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