Muoi Khuntilanont's Kitchen

                                  [Image]

                         nam prik kaeng phet daeng

                              red curry paste

---------------------------------------------------------------------------

                                Description

The name translates to 'hot red curry paste'.

The only real difference between green curry paste and red curry paste is
that the green is made from fresh green prik ki nu (birdseye chilis), and
the red is made from dried red ones.

---------------------------------------------------------------------------

                                Ingredients

   * 15-30 phrik ki nu daeng haeng(dried red birdseye chillies)
   * 10 cloves kratiem (garlic), chopped
   * 1 tablespoon takhrai (lemon grass), very thinly sliced
   * 1 tablespoon roasted coriander seeds, ground
   * 1-2 teaspoon kapi, (fermented shrimp paste)
   * 1 teaspoon kha (galangal), chopped
   * 1 teaspoon roasted cumin seeds, ground
   * 1 teaspoon chopped coriander (cilantro) root (if you can't find the
     roots, use the white lower stem)
   * 1/2 teaspoon zest of "kaffir" lime (ordinary lime will do)
   * 5 white pepper corns, toasted and ground
   * a dash fish sauce

---------------------------------------------------------------------------

                                   Method

Toast the dry seeds in a dry skillet or wok to bring out the flavour and
aroma. Mix in a mortar and pestle or food processor.

---------------------------------------------------------------------------

                                 Shelf Life

Will keep for a about a month in a well stoppered container, or may be
frozen (I suggest using an ice cube tray to give known quantities for
cooking without defrosting a large batch.)

                                  [Image]

                          [Image]back to home page