Red Curry Paste - Nam Prik Gaeng Ped *
No ratings yet
Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 10 Dried Red Jalapeno Chilies
- 8 Cloves Garlic
- 1 ts Shrimp Paste
- 1 tb Chopped Cilantro/Coriander Root Or Stems
- 3 tb Oil
- 4 Thin Slices Galangal
- 1/2 ts Cumin
- 1/2 c Chopped Onions
- 2 tb Chopped Lemon Grass
- 1 ts Salt
Contains
Crustaceans
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Red and green curry pastes are the basis for most Thai curries. ~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth.
- Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-1/2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
Plating
Cookware for this recipe
-
Frying pan
-
Blender
-
Chef's knife
-
Cutting board