Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Nam phrik kaeng daeng (red curry paste) ett

Yield: 1 Servings

Ingredients:

• 13 ea Small dried chilies
• 2 tb Chopped shallots
• 4 tb Chopped garlic
• 1 tb Chopped galangal
• 2 tb Chopped lemon grass
• 2 ts Chopped kaffir lime rind
• 1 tb Chopped coriander root
• 20 ea Peppercorns
• 1 ts Shrimp paste
• 1 tb Coriander seed
• 1 ts Cumin seed

Instructions:

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the coriander seeds and cumin seeds and dry fry for about 5 minutes then grind into a powder. Into a blender put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand by Sisamon Kongpan & Pinyo Srisawat.

Web Standards & Support: