Real nam phrik kaeng daeng (red curry paste) ett

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Recipe by: awad

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.