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Condiments, Dressings & Sauces >  Thailand >  Nam Phrik Gaeng Phet >

 

Nam Phrik Gaeng Phet

Red Curry Paste

• 1 TBS coriander seeds, roasted until browned

• 2 cardamom pods, roasted until browned

• 1/2 tsp. black peppercorns

• 1/2 tsp. salt

• 10 large dried red chilies

• 1 tsp. galangal (blue ginger), skin removed & chopped (sub with turmeric)

• 2 tsp. lemongrass, chopped

• 1 tsp. kaffir lime peel, chopped (sub with lime zest)

• 1 TBS coriander root, chopped

• 3 TBS shallots, chopped

• 3 TBS fresh garlic, minced

• 1 tsp. shrimp paste

Place coriander seeds, cardamom pods and black peppercorns in a mortar and grind into powder with a pestle. Remove seeds from red chilies; soak chilies in water for about ten minutes and then chop fine. Add chopped chilies and remaining ingredients to ground mixture; grind with pestle for about ten minutes or until paste is smooth. Add a little water if paste appears too dry. The paste can also be prepared in a food processor rather than using a mortar and pestle.

 

Note: Used in Kaeng Phed Ped Yang (Red Curry Roasted Duck).

 

Related Link:

Food Fare Culinary Collection: Thai Cookery

 

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