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Food Fare: Thai RecipesNam Phrik Gaeng Phet

Red Curry 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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