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  • Serves: 1 Batch

Red Curry Paste (Nam Prik Kaeng Daeng)

  • Recipe Submitted by on

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


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.

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