thai Red Curry Paste recipe/ Nam Phrik Kaeng Daeng
thai Red Curry Paste recipe/ Nam Phrik Kaeng Daeng
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cuminseed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat by recipesource.com
ingredients:
- 13 Small dried chilies
- 4 tsp Chopped garlic
- 2 tsp Chopped lemon grass
- 1 tsp Chopped coriander root
- 1 tsp Shrimp paste
- 1 tsp Cumin seed.
how to:
1. Soak dried chilies in hot water for 15 minutes and deseed. 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.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cuminseed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.
thanks
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat by recipesource.com
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