Red Curry Paste
Recipe: Red Curry Paste
Red Curry Paste (Nam Phrik Gaeng Daeng - Thailand).
Curry paste is a necessary component in Thai curry dishes.
1 tablespoon coriander seeds.
1 teaspoon cumin seeds.
13 little dried red chiles, seeded andsoaked in warm water for 15 minutes *.
4 tablespoons chopped garlic.
3 tablespoons sliced shallot.
2 tablespoons peeled, chopped lemon turf, using only bottom third of stalk.
1 tablespoon chopped galangal or ginger.
1 tablespoon chopped fresh coriander root.
2 teaspoons sliced lime peel (green part just).
1 teaspoon salt.
1 teaspoon shrimp paste.
In dry frying pan put peppercorns, coriander seeds and cumin seeds. Roast dry spices over low heat, stirring, about 3 to 5 minutes or up until spices are aromatic.
Location spices, chiles, garlic, shallot, lemon yard, galangal, coriander, lime peel and salt in blender or small food mill and procedure till fine. Remove paste and put into mortar and continue to pound with pestle until ingredients are a very great paste. Add shrimp paste.
Store in glass container in refrigerator or freeze. Paste keeps about 1 week in fridge. Yields about 3/4 cup.
* Wear gloves when managing fresh, canned, dried or marinaded chiles; the oils can trigger a burning feeling on your skin.
In dry frying pan put peppercorns, coriander seeds and cumin seeds. Remove paste and put into mortar and continue to pound with pestle till ingredients are an extremely great paste. Include shrimp paste.
Paste keeps about 1 week in fridge.