Red Curry Paste

Name: Red Curry Paste
Yield: Makes: 1½ cups, slightly more if blended
Cuisine: Thai
Ingredients: 1 tsp. Thai shrimp paste (gkapi), toasted; 1 cup (1 oz. / 28 g.) Dried red hot chilies, remove stems and seeds; 1 tsp. White peppercorns; 4 Shallots, roughly chopped; 2 tsp. Coriander seeds; 1 tsp. Cumin seeds; 8 to 12 Thai bird, red chilies or other hot red chilies (the more you add the hotter the curry); 10 cloves Garlic, roughly chopped; 2 Tbsp. Finely grated galangal; 2 tsp. Minced cilantro root or 2 Tbsp. of minced stems; 1 tsp. Kosher salt; 6 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 1 tsp. Grated kaffir lime zest or 2 tsp. shredded kaffir lime leaves

Prik Gaeng Dang

Preparation info

Makes:
1½ cups
, slightly more if blended

Difficulty
Easy

Appears in

Southeast Asian Flavors

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,

Ingredients

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Thai Recipes

Em S

1 year ago from United States

Next time I plan to double the batch so I have it on hand all the time

Robert Danhi

Author

1 year ago from United States

Hello Em…glad you like the recipe. If you make it in the mortar and pesto with Wes moisture, you can store in the refrigerator, if it’s in the blender, I recommend keeping in the freezer. Freezer will work for both of them, great to fill ice cube trays, freeze pop out the store in a bag or something like that so you have a portion at a time easily accessible..

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