Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Nam Phrik Kaeng Phet Daeng (Red Curry Paste) น้ำพริกแกงเผ๊ดแดง

Servings: About 1 cup

A red curry paste made from dried Thai red chillies used to make the famous Thai red curry.

16 small dried red chillies (prik khi nu daeng haeng)
1 teaspoon each of white pepper corns and cumin seeds roasted and powdered
1 tablespoon coriander seeds roasted and powdered
2 tablespoons chopped shallots
1 tablespoon chopped garlic (kratiem)
1 tablespoon coriander root (rak pak chi) pounded or chopped
2 teaspoons galangal (kha) chopped
2 tablespoons lemon grass (takhrai) chopped
2 teaspoons shrimp paste (kapi)
2 teaspoons fish sauce (nam pla)
1 teaspoon kaffir lime rind (phio ma krut)

Blend all the ingredients to a fine paste.

Refrigerate or freeze and use as required. To avoid thawing the whole quantity, freezing could be done in small packs required for one use each.


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