Red Curry Paste (krung gaeng deng) Recipe

Name: Red Curry Paste (krung gaeng deng)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dried small red chilies, stemmed,seeded and broken into pieces (about 1 1/2 oz); 1 ½ tablespoons coriander seeds; 1 teaspoon cumin seed; ⅛ teaspoon black peppercorns; 2 stalks lemongrass, trimmed and minced; 1 tablespoon coriander root, coarsley chopped; ¼ cup galangal, coarsley chopped; 1 teaspoon lime zest; ¼ cup garlic, chopped; ¼ cup shallot, coarsley chopped; 1 teaspoon salt; 1 ½ teaspoons shrimp paste

Servings: persons

1 ½ cups dried small red chilies, stemmed,seeded and broken into pieces (about 1 1/2 oz)
1 ½ tablespoons coriander seeds
1 teaspoon cumin seed
⅛ teaspoon black peppercorns
2 stalks lemongrass, trimmed and minced
1 tablespoon coriander root, coarsley chopped
¼ cup galangal, coarsley chopped
1 teaspoon lime zest
¼ cup garlic, chopped
¼ cup shallot, coarsley chopped
1 teaspoon salt
1 ½ teaspoons shrimp paste

1
Place chiles in a bowl and cover with hot water.
2
Keep chiles submerged for 30 minutes or more.
3
Heat a small heavy skillet over medium high heat and dry roast coriander seeds (about 3 minutes), cumin seed and peppercorns (about 1 minute each).
4
Use a spice grinder to grind the spices together into a powder.
5
Mortar and Pestle Method: Place ground spices in mortar, add lemongrass, coriander roots and galangal and pound to a paste.
6
Add lime zest to blend.
7
Add garlic, shallots and salt and pound to a smooth paste.
8
Transfer to a bowl and set aside.
9
Drain chiles, place in mortar, and pound to a paste.
10
When chiles are fairly smooth, add shrimp paste and pound together.
11
Add reserved spice paste and pound together.
12
Blender Method: Chop coriander roots,galangal,garlic and shallots fairly fine.
13
With blender running, add to blender.
14
Add spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste.
15
It may be necessary to stop and scrape down sides of blender.
16
Add a bit of chile soaking water if mixture seems very dry.
17
Drain chiles, reserving liquid.
18
Add to blender with enough soaking liquid to blend into a thick paste.
19
Store in refrigerator (should keep a couple of months) or I freeze in an ice cube tray and transfer to a freezer bag when frozen.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups dried small red chilies, stemmed,seeded and broken into pieces (about 1 1/2 oz), 1 ½ tablespoons coriander seeds, 1 teaspoon cumin seed, ⅛ teaspoon black peppercorns, and more.

Yes, Red Curry Paste (krung gaeng deng) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry Paste (krung gaeng deng)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions