Nam Phrik Kaeng Daeng- Red Curry Paste

• 
• Servings
  2
• Prep
  10 m
• Cook
  10 m

Recipe By: Dylan Vickers-Fukakusa

This curry paste is an integral part of Thai cuisine. It is used as a flavourful base for a whole assortment of curries, fried dishes and marinades.

Ingredients 

• 8 dried Thai red chillies, rehydrated & sliced
• 3cm galangal, peeled and minced
• 2 kaffir lime leaves, minced 
• 3cm lemongrass (white part only), minced
• 1 tsp salt
• 3-4 cloves garlic, minced
• 2-3 shallots, diced 
• 3 coriander roots, washed thoroughly & sliced
• 1 tsp shrimp paste
• 2-3 TBL vegetable oil (if using a food processor)

Method

1. To rehydrate the chillies, soak in boiling water for 1-2 hours or cold water overnight 
2. Ensure all the ingredients are minced or chopped as finely as possible, especially the galangal, lemongrass and lime leaves as they are tough, fibrous ingredients. This will make for lighter work if using a mortar and pestle and will prevent damaging the blades of your food processor or blender.
3. If you have a really heavy mortar and pestle you can skip chopping the softer ingredients like garlic, shallots and coriander stems.
4. To make the paste, combine all ingredients in a food processor or mortar and pestle. If using a food processor, add 2-3 TBL of vegetable oil to help pulverise the ingredients.
5. Pound or blend the ingredients until a thick paste is achieved.

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Printed From otaokitchen.com.au 12/31/2024