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Red Curry Paste (Nam Phrik Kaeng Daeng)

This red curry paste recipe is used with our recipe for Thai Curry with Duck, but you may also use it to make Red Chicken Curry.

Ingredients

• 13 small dried chilies, seeds removed, soaked in water
• 3 tbsp chopped shallot
• 4 tbsp chopped garlic
• 1 tbsp chopped galangal
• 2 tbsp chopped lemon grass
• 2 tsp chipped kaffir lime rind (or substitute fresh lime peel if not available)
• 1 tbsp chopped coriander root (or substitute fresh coriander stems)
• 20 white peppercorns
• 1 1/2 tsp ground roasted coriander seeds
• 1/2 tsp ground roasted cumin seeds
• 1 tsp shrimp paste
• 1 tsp sea salt

Preparation

1. Pound or blend all ingredients until well ground (smooth paste).

To make the curry paste, grind the ingredients up in either a traditional granite stone mortar and pestle (available in our online marketplace) or use a small electric blender container. Add a tablespoon of water, if needed, to assist blending when using the electric blender.

Copyright © 2002, Sangdad Books.

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More Thai Curry Recipes

• Kasma's Spicy "Choo Chee" Curry with Prawns/Scallops and mushrooms
• Sour Chicken Curry Recipe
• Traditional Red Curry
• Yellow Chicken Curry
• Pork Green Curry
• Red Curry with Chicken & Bamboo Shoots
• Read more about the different Thai Curries of Thailand

Shop for ready-made Thai Curry Pastes in our online Thai grocery.

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