🫙 From the Spice Rack

Red Curry Paste (Nam Prik Kaeng Daeng)

Name: Red Curry Paste (Nam Prik Kaeng Daeng)
Ingredients: 2 tsp cumin seeds; 1 tsp coriander seeds; 8 dried chilies; 1/2 tsp finely chopped bergamot skin; 1 tsp salt; 1 tsp chopped lemon grass; 2 tbsp chopped shallots; 1 tbsp chopped garlic

2 ts Cumin seeds 1 ts Coriander seeds 8 Dried chilies 1/2 ts Finely chopped bergamot skin 1 ts Salt 1 ts Chopped lemon grass 2 tb Chopped shallots 1 tb Chopped garlic 1 tb Chopped ...

maineasy

Ingredients8 items

Ingredients

2tsp cumin seeds
1tsp coriander seeds
8dried chilies
1/2tsp finely chopped bergamot skin
1tsp salt
1tsp chopped lemon grass
2tbsp chopped shallots
1tbsp chopped garlic

Directions

1
2 ts Cumin seeds 1 ts Coriander seeds 8 Dried chilies 1/2 ts Finely chopped bergamot skin 1 ts Salt 1 ts Chopped lemon grass 2 tb Chopped sh
2
Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma
3
Coarsely chop the chilies and soak in water for 10 minutes
4
Pound all the ingredients together to produce a fine paste
5
This curry paste goes well with all meats
6
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore
7
1987 Posted by Stephen Ceideburg April 18 1990.

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