Red Curry
น้ำพริกแกงเผ๊ดแดง - Nam Phrik Kaeng Phet Daeng
My grandmother made red curry paste from scratch by using a mortar and pestle. She would sit on the kitchen floor and whip up a batch of curry with a beautiful hue of red. Today whenever I use the same mortar and pestle, I think of the happy memories of cooking with my grandmother.
Recipe Ingredients:
- 3 stalks lemongrass, chopped (bottom only not the green leaves)
- 4 tablespoons galangal, chopped
- zest of one kaffir lime
- 3 kaffir lime leaves, thinly sliced
- 1/4 cup garlic chopped
- 16 dried Thai chili peppers
- 1 teaspoon sea salt
- 1 tablespoon shrimp paste
- 3 tablespoons shallots, chopped
- 2 tablespoons coriander seeds, crushed
- 1/2 tablespoon white peppercorns
Recipe Steps:
- Using a mortar and pestle, pound the ingredients until it forms into a smooth red curry paste. If you are using a food processor or blender, you may need to add 2 tablespoons of water.
Serving Size: 1 1/4 cup
Preparation Time: 30 minutes
Rate this Recipe: