Recipe for Nam Phrik Kaeng Daeng (Red Curry Paste)


13 small dried chilies
2 tablespoon chopped shallots
4 tablespoon chopped garlic
1 tablespoon chopped galangal
2 tablespoon chopped lemon grass
2 teaspoon chopped kaffir lime rind
1 tablespoon chopped coriander root
20 peppercorns
1 teaspoon shrimp paste
1 tablespoon coriander seed
1 teaspoon cumin seed


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 3/4 cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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