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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Red Thai Curry Paste ~Krung Kaeng Phed

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