Nam Phrik Kaeng Daeng (red Curry Paste) Ett Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
13 each: Small dried chilies,
2 tbsp: Chopped shallots,
4 tbsp: Chopped garlic,
1 tbsp: Chopped galangal,
2 tbsp: Chopped lemon grass,
2 tsp: Chopped kaffir lime rind,
1 tbsp: Chopped coriander root,
20 each: Peppercorns,
1 tsp: Shrimp paste,
1 tbsp: Coriander seed,
1 tsp: Cumin seed,
Directions:
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the coriander seeds and cumin seeds and dry fry
for about 5 minutes, then grind into a powder. Into a blender, put
the rest of the ingredients except the shrimp paste and blend to mix
well. Then add the coriander seed-cumin seed mixture and the shrimp
paste and blend again to obtain about 3/4 cup of a fine-textured
paste. This can be stored in a glass jar in the refrigerator for
about 3-4 months. Recipe from: The Elegant Taste of Thailand, by
Sisamon Kongpan & Pinyo Srisawat.
Source from luhu.jp
over low heat, put the coriander seeds and cumin seeds and dry fry
for about 5 minutes, then grind into a powder. Into a blender, put
the rest of the ingredients except the shrimp paste and blend to mix
well. Then add the coriander seed-cumin seed mixture and the shrimp
paste and blend again to obtain about 3/4 cup of a fine-textured
paste. This can be stored in a glass jar in the refrigerator for
about 3-4 months. Recipe from: The Elegant Taste of Thailand, by
Sisamon Kongpan & Pinyo Srisawat.
Source from luhu.jp