Thai Red Curry Paste

Fresh material from Thailand. It is produced from natural ingredients that are organically grown.

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Red Curry Paste - Prig Gang Ped

Thai red curry paste

 Ingredients 4 Servings

1 tablespoon cilantro roots
1 tablespoon coriander
1/2 tablespoon cumin
3 Dried whole chilis
1 1/2 tablespoons galangal
1/4 cup garlic
3-4 tablespoons sliced lemongrass
1/2 teaspoon peppercorns
1 tablespoon salt
1/2 cup shallots
1 teaspoon shrimp paste
1 tablespoon Kaffir Lime Zest

Prepping Time: 25 Minutes

  1. Toast coriander, peppercorns and cumin in a pan until light brown. You’ll hear the crackling sound when they're ready. It should take a few minutes. Let the spices cool so they will grind easily.
  2. Slice shallots, lemongrass, galangal and cilantro roots into small pieces. I use one lemongrass stalk. Slice thinly or grate the kaffir lime zest. They will grind into fine paste with smaller fibers.  For the dried peppers, if you love hot curries, I recommend using Thai chili peppers.  For milder curries, use the dried Anaheim peppers which are larger and can be found at most Hispanic markets.
  3. Ingredients with least amount of water content and/or hard ingredients go in first. Leave the shallots for last.
  4. Grind the spices (cumin, coriander and peppercorns) into powder. Scoop out and set the ground spices aside. Add dried whole chili peppers and salt. Grind until the chili peppers turns into powder. Add lemongrass and galangal into the mortar. Grind them into rough fibers. Add garlic, kaffir lime zest and cilantro roots. When you can no longer recognize the individual ingredients, add shrimp paste. Mix well. It took me a good 20 minutes of straight pounding; good for your arm. You are excused from going to the gym today!
  5. The role of salt in curry pastes is to help with grinding and to act as a preservative. You may add more salt than what’s called for; just remember when you cook with it to taste your curry prior to seasoning.

Thai Red Curry Paste