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Nam Phrik Kaeng Daeng (Red Curry Paste)

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Submitted by BuckUSA

YIELD

1 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

13 13
EACH EACH GREEN CHILI PEPPERS
small, dried *
4 6E+1
TABLESPOONS ML GARLIC
chopped
2 3E+1
TABLESPOONS ML LEMONGRASS
chopped
1 15
TABLESPOON ML CORIANDER ROOT
chopped *
1 5
TEASPOON ML SHRIMP PASTE *
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 443 11% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7183mg 299%
Total Carbohydrate 32g 32%
Dietary Fiber 32g 127%
Sugars g
Protein 31g
Vitamin A 46% Vitamin C 1048%
Calcium 74% Iron 148%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

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