Red Thai Curry Paste ~Krung Kaeng Phed Recipe

Name: Red Thai Curry Paste ~Krung Kaeng Phed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red chillies dried or fresh; 2 brown onions smalls, chopped; 1 teaspoon peppercorns about 68; 2 teaspoons ground cumin 2 1/2 tsp. / 12 ml whole; 1 tablespoon ground coriander 1 1/2 tbsp. / 22.5 ml whole seeds; 2 tablespoons fresh cilantro chopped, including the stems and roots; 1 teaspoon salt; 2 teaspoons lemon peel finely chopped; 1 teaspoon lemon grass powder; 1 teaspoon ginger powder; 2 teaspoons shrimp paste Subs. 2 tbsp. / 30 ml fish sauce; 1 tablespoon vegetable oil; 1 teaspoon turmeric; 2 teaspoons paprika only for color

Servings: persons

6 red chillies dried or fresh
2 brown onions smalls, chopped
1 teaspoon peppercorns about 68
2 teaspoons ground cumin 2 1/2 tsp. / 12 ml whole
1 tablespoon ground coriander 1 1/2 tbsp. / 22.5 ml whole seeds
2 tablespoons fresh cilantro chopped, including the stems and roots
1 teaspoon salt
2 teaspoons lemon peel finely chopped
1 teaspoon lemon grass powder
1 teaspoon ginger powder
2 teaspoons shrimp paste Subs. 2 tbsp. / 30 ml fish sauce
1 tablespoon vegetable oil
1 teaspoon turmeric
2 teaspoons paprika only for color

1
In a small bowl pour some hot water and add the dried chillies to soak and soften them for about 8 minutes. If you are using whole spices, first grind those in a mortar and pestle or spice grinder. Next chop the onion, cilantro and lemon peel. Drain the chillies and remove the stems. ( If you want the curry paste a bit milder remove and discard the seeds, otherwise leave them in.)
2
In a blender add all the ingredients including the ground spices, and oil. Blend to a thick paste, if it's too dry you can add a little water or more oil.
3
Viola! , red curry paste ready to go and cook any delicious Thai dish. The paste will keep fresh in the refrigerator for a couple of weeks or longer, in the freezer up to 2 months,that's if you don't use it up before 2 months:) By the way it does freeze well, I scoop 2- 3 big spoonfuls into small plastic bags and divide into portions that way you only need to defrost what you need for a meal.

kcal

Calories

Fat

Carbs

Protein

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

You need 14 ingredients. The key ingredients include: 6 red chillies dried or fresh, 2 brown onions smalls, chopped, 1 teaspoon peppercorns about 68, 2 teaspoons ground cumin 2 1/2 tsp. / 12 ml whole, and more.

Yes, Red Thai Curry Paste ~Krung Kaeng Phed 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 Thai Curry Paste ~Krung Kaeng Phed

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions