Name: Red Curry Paste (Krung Gaeng Deng)
Yield: Makes about ¼ cups thick paste
Cuisine: Thailand
Ingredients: 1 tablespoon coarsely chopped coriander root; 1½ cups (about ½ ounces) dried red chiles, preferably from Thailand,; 1½ tablespoons coriander seed; 1 teaspoon cumin seed; ⅛ teaspoon black peppercorns; 2 stalks fresh lemon grass; ¼ cup coarsely chopped peeled fresh galangal or ginger; 1 teaspoon minced wild lime zest or regular lime zest; ¼ cup coarsely chopped shallots; ¼ cup coarsely chopped garlic; 1½ teaspoons shrimp paste; 1 teaspoon salt

Preparation info

Makes about
¼ cups
thick paste

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Red curry paste is incredibly handy to have in your pantry. You can use it not only for making curries (see Red Chicken Curry) but also for dipping sauces and marinades (see Red Curry Sauce). We like to use it as a flavor paste for Classic Thai Fried Rice: Put a dab in the hot oil before adding the other ingredients to give the rice great flavor and heat.

Goo