nam prik kaeng phet daeng This is an authentic Thai recipe from Muoi Khuntilanont's Kitchen. The recipe was written up by Muoi's husband, Ian Philpott. The name translates to "hot red curry paste". The only real difference between green curry paste and red curry paste is that the green is made from fresh green prik ki nu (birdseye chilis), and the red is made from dried red ones. Ingredients
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 be frozen (I suggest using an ice cube tray to give known quantities for cooking without defrosting a large batch.) |