Red Curry paste | Nam Prik gaeng Ped


Ingrediƫnts:

  • * 1 teaspoon of Ginza-skin removed, chopped
  • * 2 teaspoons of lemongrass - lower 1/3 only, chopped
  • * 1 teaspoon of Kaffir lime peel - chopped
  • * 1 tablespoon of Coriander root - chopped
  • * 1 teaspoon of Salt
  • * 1 teaspoon of Pepper
  • * 3 tablespoons of Shallots - chopped
  • * 3 tablespoons of Garlic - crushed
  • * 1 teaspoon of Shrimp paste
  • * 1 tablespoon of Coriander seeds
  • * 2 Cardamon pods
  • * 10 big red dried Chillies - seeds removed and soaked in water for at least 10 minutes
  • * 10 small red Chillies

Preparation of Red Curry Paste

Dry Roast

dry-roast the Cardamon Pods and Coriander seeds in a wok on a low heat until they are brown, shake the wok occasionally.

Grinding and Bashing

(Pok Pok)

Put all the ingrediƫnts together and pound using a pestle and mortar or liquidise for about 10 minutes until the paste is smooth