www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

NAM PHRIK KAENG DAENG (RED CURRY PASTE) ETT

Category:    Thai, Curry, Spicy
Yield:1 servings
 
     13    Small dried chilies                 1 tb Chopped coriander root
      2 tb Chopped shallots                   20    Peppercorns
      4 tb Chopped garlic                      1 ts Shrimp paste
      1 tb Chopped galangal                    1 tb Coriander seed
      2 tb Chopped lemon grass                 1 ts Cumin seed
      2 ts Chopped kaffir lime rind       
 
  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.
  

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com