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Thai Red Curry Paste (Nam Prik Gaeng Ped)

Friday, 29 May 2009

Description

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

Ingredients

At a glance

Cuisine

East Indian

Asian

Cooking Method

Roast

Heat Level

Chile

New Mexico Red

Meal/Course

Condiment

Sauce/Marinade/Rub

Makes

about 1 cup

10 small dried red chiles, such as piquins, stems removed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 small onions
1 teaspoon black peppercorns
1/2 cup fresh cilantro
1/4 cup fresh basil or mint leaves
1 teaspoon salt
3 2-inch stalks lemongrass, including the bulb
1 1-inch piece of galangal, peeled
1 tablespoon chopped garlic
1 tablespoon shrimp paste
1 tablespoon corn or peanut oil
1 tablespoon lime zest
1/4 cup water

Methods/steps

Soak the chiles in water for 20 minutes to soften, then remove and drain. Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.

Combine all ingredients in a food processor or blender and puree into a fine paste. Store it in a tightly sealed jar in the refrigerator.

Additional Tips

A popular ingredient in Thailand, this curry paste can be added to any dish to enhance its flavor. It is, of course, a primary ingredient in many of the famous Thai curries. Traditionally, it is patiently pounded by hand with a heavy mortar and pestle, but a food processor does the job quickly and efficiently. It will keep in the refrigerator for about a month. Marinate a dozen shrimp in this paste, stir fry them quickly with the paste in canola oil, and the result is an instant lunch or dinner.

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