Red Curry Paste (nam Prik Kaeng Daeng)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Ceideburg 2, Condiment, Thai | 1 | Batch |
INGREDIENTS
| 2 | t | Cumin seeds |
| 1 | t | Coriander seeds |
| 8 | Dried chilies | |
| 1/2 | t | Finely chopped bergamot skin |
| 1 | t | Salt |
| 1 | t | Chopped lemon grass |
| 2 | T | Chopped shallots |
| 1 | T | Chopped garlic |
| 1 | T | Chopped galangal |
| 1 | T | Shrimp paste |
INSTRUCTIONS
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 12717.6mg
Potassium: 2988.6mg
Carbohydrates: 103.8g
Fiber: 1.4g
Sugar: <1g
Protein: 20g