Side Pannel
Red Curry Paste (Nam Prik Kaeng Daeng)
Red Curry Paste (Nam Prik Kaeng Daeng)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Thai, Condiments
Ingredients List
- 2 ts Cumin seeds
- 1 ts Coriander seeds
- 8 Dried chilies
- 1/2 ts Finely chopped bergamot skin
- 1 ts Salt
- 1 ts Chopped lemon grass
- 2 tb Chopped shallots
- 1 tb Chopped garlic
- 1 tb Chopped galangal
- 1 tb 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.
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.
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