Red Curry Paste
(Nam Prik Kaeng Phet Daeng)

Change amount of paste to automatically recalculate ingredient amounts.

  (Range: 1-10 cups)

Paste obtained: about 1 cup(s) (approx. 250  ml)
16  small dried red chillies (prik khi nu daeng haeng)
1  teaspoon(s) each of white pepper corns and cumin seeds roasted and powdered
1  tablespoon(s) coriander seeds roasted and powdered
2  tablespoon(s) chopped shallots
1  tablespoon(s) chopped garlic (kratiem)
1  tablespoon(s) coriander root (rak pak chi) pounded or chopped
2  teaspoon(s) galangal (kha) chopped
2  tablespoon(s) lemon grass (takhrai) chopped
2  teaspoon(s) shrimp paste (kapi)
2  teaspoon(s) fish sauce (nam pla)
1  teaspoon(s) kaffir lime rind (phio ma krut)

1. Blend all the ingredients to a fine paste.
2. Refrigerate or freeze and use as required.

TIP: To avoid thawing the whole quantity, freezing could be done in small packs required for one use each.