Red Curry Paste: Nam Prik Gaeng Phet

The Red Curry Paste is used in several Thai recipes as the Phanaeng Curry or Red Curry. Thai people usually buy it fresh on the market but here is a recipe for you to be able to make it back home.

Red curry ingredients using red curry paste

Red curry ingredients using red curry paste

Recipe of Red Curry Paste from the Silom Thai Cooking School – About 2 cups:

Ingredients:

  • 10 dried red spur chilies, seedless and soaked in water about 10 minutes
  • 4 (or less) red bird’s eye chilies (if you don’t like it spicy, add 3 or even 2)
  • 2 tablespoons of lemongrass – bottom third only, outer layers removed, inner part sliced
  • 1 teaspoon of chopped galangal ginger
  • 1 teaspoon of sliced kaffir lime rind
  • 2 teaspoons of sliced shallot
  • 3 tablespoons of sliced garlic
  • 1 tablespoon of chopped coriander root
  • 1/2 teaspoon of roasted coriander seeds
  • 1/4 teaspoon of roasted cumin seeds
  • 1/4 teaspoon of roasted black peppercorns
  • 1 teaspoon of shrimp paste (vegeterian just ommit)

Preparation:

Pound everything together in a mortar using a pestle to form a fine paste or use food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than a blender . The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.

Once prepared, the curry paste can be keep in a jar with a little vegetable oil. Keep in the fridge for several months.

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4 responses to “Red Curry Paste: Nam Prik Gaeng Phet

  1. Pingback: Red Curry with chicken: Kaeng ped gai แกงเผ็ดไก่ | The Jai Yen Country·

  2. Pingback: Tasty Tuesday: Thai Red Curry (แกงเผ็ดไก่ – kaeng phet kai) | EF Foundation for Foreign Study Mid-Atlantic·

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