Nam Phrik Kaeng Daeng (red Curry Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Curry, Thai | 1 | Servings |
INGREDIENTS
| 13 | Small dried chilies | |
| 2 | T | Chopped shallots |
| 4 | T | Chopped garlic |
| 1 | T | Chopped galangal |
| 2 | T | Chopped lemon grass |
| 2 | t | Chopped kaffir lime rind |
| 1 | T | Chopped coriander root |
| 20 | Peppercorns | |
| 1 | t | Shrimp paste |
| 1 | T | Coriander seed |
| 1 | t | Cumin seed |
INSTRUCTIONS
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. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. 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. 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: 742
Calories From Fat: 42
Total Fat: 5g
Cholesterol: 0mg
Sodium: 16883.3mg
Potassium: 4917mg
Carbohydrates: 176.1g
Fiber: 3.4g
Sugar: <1g
Protein: 33.4g