Nam Phrik Kaeng Daeng (Red Curry Paste)
Yield
1 servingsPrep
30 minCook
15 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | each |
green chili peppers
small, dried |
*
|
| 4 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons |
lemongrass
chopped |
|
| 1 | tablespoon |
coriander root
chopped |
*
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | each |
green chili peppers
small, dried |
*
|
| 6E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
lemongrass
chopped |
|
| 15 | ml |
coriander root
chopped |
*
|
| 5 | ml |
shrimp paste
|
*
|
| 5 | ml |
cumin seeds
|
|
Directions
Soak dried chilies in hot water for 15 minutes and deseed.
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.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about ¾ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.
