Red Curry Paste (Krueng Gaeng Peht)
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
1 cup
ingredients
- 118.29 ml small dried red chili
- 10 peppercorns
- 14.79 ml whole coriander seed
- 4.92 ml whole cumin seed
- 4 stalk fresh lemongrass
- 14.79 ml coarsely chopped fresh cilantro
- 14.79 ml finely chopped peeled fresh galangal or 14.79 ml fresh ginger
- 4.92 ml minced lime peel
- 29.58 ml coarsely chopped garlic
- 59.14 ml coarsely chopped shallot
- 4.92 ml shrimp paste
- 4.92 ml salt
directions
- Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
- Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
- Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
- Chop lemongrass stalks and add to mortar.
- Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
- Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
- Refrigerate in a tightly covered glass jar; keeps up to one month.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Eats food.