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Red Curry Paste
Nam Prik Gaeng Phed - นำ้พริกแกงเผ็ด
Description
Put the coriander seeds, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Tags | curry paste |
Ingredients
| dried | ||
| 1 | T | coriander seeds (roasted until brown) |
| 2 | cardamom pods (roasted until brown) | |
| 1⁄2 | t | black peppercorns |
| 1⁄2 | t | salt |
| 10 | big, red, dried chillies (seeds removed and soaked in water for at least 10 minutes and then finely chopped) | |
| fresh | ||
| 1 | t | ginza (skin removed, chopped) |
| 2 | t | lemongrass (lower 1/3 only,chopped) |
| 1 | t | kaffir lime peel (chopped) |
| 1 | T | coriander root (chopped) |
| 3 | T | shallots (chopped) |
| 3 | T | garlic (crushed) |
| 1 | t | shrimp paste |
| 10 | red bird's eye chillie |
Instructions
Put the coriander seeds, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle. Then add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth.
All the ingredients for the paste can also be put into a blender and liquidised. If the paste is too dry to liquidise then you may need to add a bit of water. This recipe will make about 4-5 tablespoons of curry paste