Red Curry Paste (kruang Gaeng Ped) Recipe
Yield: 300 mlRecipe by luhu.jp
Ingredients:
15 medium: Dried red chilies,
2 tbsp: Chopped garlic,
10: Black peppercorns,
4 tbsp: Roughly chopped lemon grass,
1 tbsp: Ground coriander,
1 tbsp: Galangal, dried
1 tbsp: Ground cumin,
-- soaked 1/2 hour,
2 tsp: Salt,
-- in hot water,
4: Whole cloves,
4 tbsp: Chopped coriander roots,
3: Bay leaves,
2 tsp: Chopped lime zest,
1 tsp: Ground nutmeg,
2 tbsp: Vegetable oil,
1 medium: Onion, chopped
1 tbsp: Ground red pepper,
Directions:
Grind first 8 ingredients in a blender or spice mill.
Process all ingredients together in blender or food processor until a
smooth paste is formed. Refrigerate and use curry paste within a
week, or spread paste in a plastic zipper bag and freeze flat on a
baking sheet, breaking off pieces of the frozen paste as needed for
curry recipes.
Adapted by Karen Mintzias from a recipe in:
"Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake
Submitted By KAREN MINTZIAS On 11-19-95
Source from luhu.jp
Process all ingredients together in blender or food processor until a
smooth paste is formed. Refrigerate and use curry paste within a
week, or spread paste in a plastic zipper bag and freeze flat on a
baking sheet, breaking off pieces of the frozen paste as needed for
curry recipes.
Adapted by Karen Mintzias from a recipe in:
"Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake
Submitted By KAREN MINTZIAS On 11-19-95
Source from luhu.jp