Thai Red Curry Paste (Nam Prik Gaeng Phed)
ID: a40b07ed...
A fragrant, authentic homemade Thai red curry paste made from scratch. Combining fresh aromatic herbs and dried chilies, this paste provides a flavorful, vibrant base for traditional Thai red curries.
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🍳 Cooking Flow
Prep the dried chilies by de-seeding, slicing, soaking in water, and draining. → Grind the coriander seeds and white peppercorns into a powder in a mortar. → Pound the aromatics (cilantro roots, lemongrass, galangal, kaffir lime zest) into the powder. → Incorporate the shallots, garlic, salt, shrimp paste, and soaked chilies. → Pound or blend everything together until a smooth, thick red paste is achieved.
Cooking Steps
Brief Cooking Order
Prep the dried chilies by de-seeding, slicing, soaking in water, and draining. → Grind the coriander seeds and white peppercorns into a powder in a mortar. → Pound the aromatics (cilantro roots, lemongrass, galangal, kaffir lime zest) into the powder. → Incorporate the shallots, garlic, salt, shrimp paste, and soaked chilies. → Pound or blend everything together until a smooth, thick red paste is achieved.
Introduction
A fragrant, authentic homemade Thai red curry paste made from scratch. Combining fresh aromatic herbs and dried chilies, this paste provides a flavorful, vibrant base for traditional Thai red curries.
Step 1
De-seed the dried chilies, cut them into thin strips, and soak them in water for about 10 minutes until they soften, then drain well.
Step 2
In a mortar, grind the dry, hard ingredients (coriander seeds and white peppercorns) until they form a fine powder.
Step 3
Add the chopped cilantro roots or stems to the mortar and pound until thoroughly bruised and smashed.
Step 4
Add the finely chopped lemongrass, galangal, and kaffir lime zest. Continue to pound until integrated and broken down.
Step 5
Add the chopped shallots, chopped garlic, shrimp paste, and sea salt. Pound and mix everything together.
Ingredients List
Important Notes
Using a food processor is much faster and saves a lot of physical labor compared to pounding entirely with a mortar and pestle.
Combining different types of dried chilies helps you control the heat level while giving the paste a rich, vibrant red color.
Only use the bottom purple-toned part of the lemongrass, as the green upper parts are too fibrous and carry less aroma.
Keep the paste in an airtight container in the fridge for up to 1-2 weeks, or freeze it in portions to make it last for several months.
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