Red Curry Paste Nam Prik Kaeng Daeng

Red Curry Paste Nam Prik Kaeng Daeng - Culture, Family, Travel, Consumer Reviews - Posted: 25th Feb, 2014 - 2:11pm

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Archived Recipe: Condiments
Post Date: 25th Feb, 2014 - 2:11pm / Post ID: #

Red Curry Paste Nam Prik Kaeng Daeng

Recipe name:
Red Curry Paste Nam Prik Kaeng Daeng

Recipe Type Recipe category:
Condiments

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Recipe Ingredients Recipe details: Red Curry Paste (Nam Prik Kaeng Daeng)

2 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Finely chopped bergamot skin

1 ts Salt

1 ts Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Chopped galangal

1 tb Shrimp paste

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.



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Post Date: Wed Feb 26 4:04:32 GMT 2025 / Post ID: #

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Red Curry Paste Nam Prik Kaeng Daeng

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