Thai Red Curry Paste (Prik Gaeng Ped)
ID: 383632e2...
An authentic, aromatic, and fiery Thai red curry paste made from scratch. Pounding the fresh ingredients by hand in a mortar and pestle releases their essential oils, creating a deeply flavorful and vibrant base for curries, soups, and stir-fries.
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🍳 Cooking Flow
Grind white peppercorns, cumin, and coriander powder into a fine dry spice mix and set aside. → Chop the soaked dry red chilies and pound them with salt in a mortar for 5 minutes. → Add chopped shallots, garlic, lemongrass, coriander roots, galangal, and kaffir lime peel, then pound into a very fine, smooth paste. → Incorporate the dry spice mix and shrimp paste, and pound for another 5 minutes until fully blended.
Cooking Steps
Brief Cooking Order
Grind white peppercorns, cumin, and coriander powder into a fine dry spice mix and set aside. → Chop the soaked dry red chilies and pound them with salt in a mortar for 5 minutes. → Add chopped shallots, garlic, lemongrass, coriander roots, galangal, and kaffir lime peel, then pound into a very fine, smooth paste. → Incorporate the dry spice mix and shrimp paste, and pound for another 5 minutes until fully blended.
Introduction
An authentic, aromatic, and fiery Thai red curry paste made from scratch. Pounding the fresh ingredients by hand in a mortar and pestle releases their essential oils, creating a deeply flavorful and vibrant base for curries, soups, and stir-fries.
Step 1
Add 3 teaspoons of white peppercorns to the mortar and pound them into a fine powder.
Step 2
Add ½ teaspoon of cumin powder and ½ teaspoon of coriander powder into the mortar, then pound for another minute to mix well. Scoop the dry spice mixture out and set it aside.
Step 3
Prepare the dry red spur chilies by cutting off the stems and slicing them into centimeter-sized pieces.
Step 4
Add the sliced chilies and ½ teaspoon of salt to the mortar, then pound vigorously for about 5 minutes until they break down and release their oils.
Step 5
Peel and chop 5 small shallots, add them to the mortar, and mash them lightly into the chili mixture.
Ingredients List
Important Notes
Pounding by hand with a mortar and pestle releases natural aromatic oils much better than a blender, though a food processor or blender can be used as a quicker alternative.
Pre-soak the dried chilies for 10 minutes to soften them, which makes them much easier to grind.
Avoid shaving the white pith of the kaffir lime, as it is very bitter and can ruin the flavor of the paste.
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