Free Recipe Red Curry Paste (Nam Prik Kaeng Daeng)
Recipe Type: T Recipes
Recipe Preparation: cook
Cooking Ingredients for Red Curry Paste (Nam Prik Kaeng Daeng) Recipe
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
Red Curry Paste (Nam Prik Kaeng Daeng) Preparation
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. From Discover Thai Cooking by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.
Cooking Temperature:
Recipe Serves: 1
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