Muoi Khuntilanont's Kitchen

nam prik kaeng phet daeng

red curry paste

Description

The name translates to 'hot red curry paste'.

The only real difference between green curry paste and red curry paste isthat the green is made from fresh green prik ki nu (birdseye chilis), and thered is made from dried red ones.

Ingredients

• 15-30 phrik ki nu daeng haeng(dried red birdseye chillies)
• 10 cloves kratiem (garlic), chopped
• 1 tablespoon takhrai (lemon grass), very thinly sliced
• 1 tablespoon roasted coriander seeds, ground
• 1-2 teaspoon kapi, (fermented shrimp paste)
• 1 teaspoon kha (galangal), chopped
• 1 teaspoon roasted cumin seeds, ground
• 1 teaspoon chopped coriander (cilantro) root (if you can't find the roots,use the white lower stem)
• ½ teaspoon zest of "kaffir" lime (ordinary lime will do)
• 5 white pepper corns, toasted and ground
• a dash fish sauce

Method

Toast the dry seeds in a dry skillet or wok to bring out the flavour andaroma. Mix in a mortar and pestle or food processor.

Shelf Life

Will keep for a about a month in a well stoppered container, or may befrozen (I suggest using an ice cube tray to give known quantities for cookingwithout defrosting a large batch.)