Red Curry Paste (nam Prik Gang Pet Dang)
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Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1 lg Red Onion, Chopped
- 2 ts Salt
- 1 ts Ground Lemon Grass OR
- 2 ts Ground Coriander
- 1 Stalk Fresh Lemon Grass
- 1 ts Shrimp Paste (Kapi)
- 1 Inch Dried Galangal (Kha)
- 10 md Dried Red Chillies, Soaked And Chopped
- Water
- 3 lg Cloves Garlic, Crushed
- 1 ts Ground Galangal (Kha) OR
- 1 ts Ground Cumin
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.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- 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
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- Yield: 1/2 Cup
- In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galanagal soak it in 4 Tbls of hot water with galangal add the soaking water and galangal to give the curry a strong flavor.
- From Delightful Thai Cooking By Eng Tie Ang
Plating
Cookware for this recipe
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Blender
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Chef's knife
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Cutting board