Nam Phrik Kaeng Daeng (Red Curry Paste)

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Total Time
25mins
Prep 20 mins
Cook 5 mins

I sometimes have a hard time finding curry pastes in my local grocery store. Here's a recipe that I want to try to make my own. From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.

Ingredients Nutrition

Directions

  1. Soak dried chilies in hot water for 15 minutes and deseed.
  2. 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.
  3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
  4. 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.
  5. This can be stored in a glass jar in the refrigerator for about 3-4 months.