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

Text RPG Play Text RPG ?
 

Posts: 1 - Views: 196
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

What are your thoughts about this great dish?

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.



Recipe Reviews Your opinion:
So now that you have tasted this fantastic recipe, what are your thoughts?

Sponsored Links:

 
> TOPIC: Red Curry Paste Nam Prik Kaeng Daeng
 

▲ TOP


International Discussions Coded by: BGID®
ALL RIGHTS RESERVED Copyright © 1999-2025
Disclaimer Privacy Report Errors Credits
This site uses Cookies to dispense or record information with regards to your visit. By continuing to use this site you agree to the terms outlined in our Cookies used here: Privacy / Disclaimer,