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Kaeng Daeng - Red Curry Paste
- Servings
2 - Prep
20 m - Cook
10 m
Recipe By: Dylan Vickers-Fukakusa
The dried red chillis give this curry paste its colour and depth. It is better to use dried chillis in this recipe, otherwise the paste is liable to become too spicy.
Ingredients
- 10 pcs dried Thai chillis (rehydrated)
- 3 cloves garlic
- 1 pc (small) shallot
- 1 stalk lemongrass
- 2x2x2 cm galangal
- 2 stalks coriander
- 1/4 pc kaffir lime skin
- 1/2 tsp cumin, ground
- 1/2 tsp coriander seed, ground
- 1 tsp belancan (shrimp paste)
- 1 tsp salt
Directions
-
1
Mince, and then pulverize all ingredients together in a mortar and pestle in a paste-like consistency is achieved.
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Printed From otaokitchen.com.au 12/14/2025