Krung kaeng phed

Krung kaeng phed

Red curry paste

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

This versatile curry paste is suitable for seafood, meat and poultry curries and is also a delicious flavour base for chilli fried rice.

Ingredients

Quantity Ingredient
4-6 dried red chillies
16 red asian shallots, chopped
or 2 small brown onions, chopped
1 teaspoon whole black peppercorns
2 teaspoons ground cumin
1 tablespoon ground coriander
2 tablespoons fresh coriander leaves, stem and root, chopped
1 teaspoon salt
2 tablespoons fresh lemongrass, finely chopped, white part only
1 slice fresh galangal
or 1 teaspoon laos powder
1 tablespoon garlic, finely chopped
2 teaspoons dried shrimp paste
1 tablespoon oil
1 teaspoon ground turmeric
2 teaspoons paprika

Method

  1. Remove the stems from the chillies and keep the seeds in if you want the curry paste to be hot. Roughly chop the chillies and put into a food processor with the remaining ingredients. Process to a smooth paste, turning off the motor and scraping down the sides until well combined. You may need to add a little extra oil or a tablespoon of water to blend everything together. Store in a sterilised airtight jar in the refrigerator for up to 6 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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