Thai Red Curry Paste
Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes.
Source and licence
"Thai Red Curry Paste" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Thai_Red_Curry_Paste, revision 4517571), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Thai_Red_Curry_Paste&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517571
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 12 small red Thai chiles, chopped
- 1 branch of lemongrass
- 3 cloves of garlic, pressed
- 1 small onion
- 1 tablespoon grated ginger root
- 2 tablespoons freshly chopped cilantro, leaves and stems
- 1 pinch of ground cumin
- 1 tablespoon trassi (shrimp paste)
- 2 tablespoons oil
Method
- Grind the red chiles, garlic, lemongrass, and onion in a mortar.
- Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
- Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.