Red Curry Paste (Nam Phrik Kaeng Phet) From 'Simple Thai Food'

Use this fiery curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food.

Reprinted with permission from Simple Thai Food: Classic Recipes from the Thai Home Kitchen by Leela Punyaratabandhu. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

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Red Curry Paste (Nam Phrik Kaeng Phet) From 'Simple Thai Food'

About This Recipe

Yield:Makes 1 cup
Active time:15 minutes
Total time:15 minutes

Ingredients

  • 1 1/2 tablespoons coriander seeds, toasted in a dry skillet over low heat until fragrant (about 1 minute)
  • 2 teaspoons cumin seeds, toasted in a dry skillet over low heat until fragrant (about 1 minute)
  • 1 teaspoon white peppercorns
  • 7 dried Thai long chiles, seeded, soaked in hot water until soft, and drained
  • 10 dried bird's eye chiles, seeded, soaked in hot water until soft, and drained
  • 2 teaspoons salt
  • 2 tablespoons finely chopped galangal
  • 2 tablespoons thinly sliced lemongrass
  • 2 teaspoons finely chopped kaffir lime rind
  • 2 teaspoons shrimp paste
  • 2 tablespoons finely chopped cilantro roots or stems
  • 10 cloves garlic
  • 1/2 cup sliced shallots

Procedures

  1. 1

    Puree everything in a food processor until smooth.

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