Red Curry Paste

Prik Gaeng Dang

Preparation info
  • Makes:

    1½ cups

    , slightly more if blended
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

The most common curry paste in Thailand is so versatile that it flavors the best Thai fish cakes the revered Kao Soi curry noodles and hundreds of variations of curry meat, fish and vegetables. High quality store bought versions are available, but I like homemade, which finds its way into all sorts of unexpected places like a spoonful in a quick dip, dressing, or marinade. I suggest using a mortar when making this recipe,