Nam Phrik Kaeng Daeng (Red Curry Paste)

Nam Phrik Kaeng Daeng (Red Curry Paste)


1. Soak dried chilies in hot water for 15 minutes and deseed.

2. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.

4. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.

5. This can be stored in a glass jar in the refrigerator for about 3-4 months.

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Nutrition

Ingredients