Red Curry Paste (Kruang Kaeng Dang)
| Yield: | 6 Servings |
| Categories: | Condiments, Thai |
| 10 | md | Red Fresh Or Dried Chillies |
| 1/2 | c | Small Purple Shallots OR |
| 2 | sm | Brown Onions, Chopped |
| 1 | tb | Garlic, Chopped |
| 1/4 | c | Finely Sliced Lemon Grass OR |
| 1 | md | Thily Sliced Rind Of Lemon |
| 1 | tb | Chopped Galangal, Fresh Or Frozen OR |
| 3 | ts | Powdered Galangal |
| 1 | tb | Chopped Fresh Coriander (Cilantro/Chinese Parsley) |
| Roots | ||
| 1 | tb | Chopped Fresh Coriander Stems |
| 1 | ts | Finely Grated Kaffir Lime Rind |
| 4 | md | Kaffir Lime Leaves, Mid Ribs Removed |
| 2 | tb | Vegetable Oil |
| 2 | ts | Shrimp Paste |
| 1 | tb | Coriander Seeds |
| 2 | ts | Cummin Seeds |
| 1 | ts | Black Peppercorns |
| 2 | ts | Paprika |
| 1 | ts | Ground Tumeric |
Advertisement