Red Curry Paste (Nam Prik Kaeng Daeng)
Yield
4 servingsPrep
10 minCook
12 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cumin seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 8 | each |
hot chili peppers
dried |
*
|
| ½ | teaspoon |
bergamot
skin, finely chopped |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
lemongrass
chopped |
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
galangal root
chopped |
*
|
| 1 | tablespoon |
shrimp paste
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cumin seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 8 | each |
hot chili peppers
dried |
*
|
| 2.5 | ml |
bergamot
skin, finely chopped |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
lemongrass
chopped |
|
| 3E+1 | ml |
shallots
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
galangal root
chopped |
*
|
| 15 | ml |
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.
