Red Curry Paste (nam Prik Gang Pet Dang)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Condiment, Thai | 6 | Servings | |
INGREDIENTS
| 10 | Dried Red Chillies, Soaked | |
| And Chopped | ||
| 1 | Red Onion, Chopped | |
| 3 | Cloves Garlic, Crushed | |
| 2 | t | Ground Coriander |
| 1 | t | Ground Cumin |
| 1 | t | Shrimp Paste, Kapi |
| 2 | t | Salt |
| 1 | t | Ground Lemon Grass OR |
| 1 | Stalk Fresh Lemon Grass | |
| 1 | t | Ground Galangal, Kha OR |
| 1 | Inch Dried Galangal, Kha |
INSTRUCTIONS
Yield: 1/2 Cup In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galanagal soak it in 4 Tbls of hot water with galangal add the soaking water and galangal to give the curry a strong flavor. From Delightful Thai Cooking By Eng Tie Ang From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 776mg
Potassium: 15.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g