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nam phrik kaeng daeng (red curry paste)

(1 rating)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.

(1 rating)
yield 3 /4 cup
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For nam phrik kaeng daeng (red curry paste)

  • 13 sm
    dried chilies
  • 2 Tbsp
    chopped shallots
  • 4 Tbsp
    chopped garlic
  • 1 Tbsp
    chopped galangal
  • 2 Tbsp
    chopped lemongrass
  • 2 tsp
    chopped kaffir lime rind
  • 1 Tbsp
    chopped coriander root
  • 20
    peppercorns
  • 1 tsp
    shrimp paste
  • 1 Tbsp
    coriander seed
  • 1 tsp
    cumin seed

How To Make nam phrik kaeng daeng (red curry paste)

  • 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.
  • 3
    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 3/4 cup of a fine-textured paste.
  • 4
    This can be stored in a glass jar in the refrigerator for about 3-4 months.
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