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Thailand Recipe Red Curry Paste
By Thai-Eyes | September 14, 2008
One of the most famous recipes from Thailand is the red Thai Curry
and the main ingredient is the red curry paste.
This is about how to make Your own, original Thai red curry paste.
There are thousands of recipes at the internet or at cookery books,
but the most of them are not original, are overspiced or using wrong ingredients.
Our recipe is orginated from an old cook from Bangkok
and represents the central Thai cuisine.
One of the biggest mistakes is the use of fresh Thai chilies (Prik kee noo),
it will result in a very fiery and nearly uneatabel curry.
For most Thai curry pastes (except the green curry), dried, big red chilies are used.
Do not overspice Your curypaste by using coriander roots, coriander seeds, cumin or pepper!
Do not add fish sauce!
Traditionally, curry pastes are prepared by using a mortar and pestle,
but who wants to avoid the sweat-inducing work with the mortar,
can also use a food processor.
Thailand Recipe Red Curry Paste
(Kueang Kaeng Pet/Kueang Kaeng Daeng):
Ingredients:
5-6 small, red Thai onions or shallots
a handful small unpealed Thai garlic cloves
or 5-6 big, pealed garlic cloves
5-6 cm galanga/galingale
4 bulbs lemon grass
10 dried, big, red Thai chili peppers
peel from a Makrut Kaffir lemon
1-1/2 teaspoons salt
1-2 teaspoons shrimp paste/Kapi
Preparation:
Soak the dried chili peppers in hot water for about 30 min.
Chop garlic, shallots, galanga, lemon grass, soaked chili peppers and makrut peel to small pieces
and put all together in the mortar.
Pound it until You get a smooth paste,
then add shrimp paste and salt and pound again.
Now You can use the curry paste for Your favourite recipe.
Leavings can be stored in a jar with screw cap
in a refrigerator for 3-4 weeks or can be stored in a freezer.
Recipes with red Thai curry paste:
Red Thai Curry – Kaeng Phed
Yellow Coconut Chicken Curry – Kaeng Kari
Topics: Thaifood, Thailand | 1 Comment »
December 16th, 2008 at 11:53
[...] – Pad Prik King Tua Ingredients: 2 Tablespoons oil 200 g pork belly 300 g yardlong beans 50 g red curry paste 4-5 kaffir leaves 3-4 Tablespoons hot water 1 1/2 Tablespoons palmsugar Salt 1/2 Teaspoon Umami MSG [...]