Red Curry Paste (Kaeng Phed) Recipe

Red Curry Paste (Kaeng Phed) Recipes

Ingredients :

6-7 dried red chili peppers

2 tsp black peppercorns

2 tsp cumin seeds

4 small red onions, chopped

2 stalks lemon grass

3 cloves garlic

1 tbsp chopped galangal

2 tbsp chopped coriander (cilantro) stems, leaves and roots

1cm piece of blachan, dry roasted

2 tbsp vegetable oil

1 tbsp fish sauce

Method :

Dry roast the chili peppers, peppercorns and cumin seeds in a heavy saucepan until fragrant. Grind to a powder in a spice or coffee grinder. Transfer to a blender or food processor. Add the onion, lemon grass, garlic, galangal, coriander stems, leaves and roots, blachan, vegetable oil and fish sauce. Blend or process into a smooth paste, adding a little water if necessary.

This paste will last for several weeks if refrigerated in a screw top jar. Simply spoon into the jar and cover with a film of vegetable oil. Seal tightly and refrigerate until needed.

This paste is used mostly with any meat, fish or vegetables. Like its green cousin, it is one of the basics of Thai cuisine.

Serves 4 - 6

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