Basic Red Thai Curry Paste
(น้ำพริกแกงเผ็ด ; nam phrik gaaeng phet)

April 5, 2010 · 7 comments · Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

I know it is easy to reach to the supermarket shelves and grab a pack of Thai curry paste. I hope that you will consider making your own and I think you should. Things often get lost in translation, and even worse if they are commercially pre-packed for five years of use. Thai cooking is based on freshness and if you are serious about Thai cooking, you will be amazed how with just a bit of an effort your food rises into new levels.

Basic Red Thai Curry Paste Recipe

Ingredients

  • 10 long dried chilies
  • 1/2 teaspoon salt
  • 2 tablespoon galangal, finely chopped
  • 3 stalks medium size lemon grass (about 5 tablespoon) , finely chopped
  • 1 tablespoon kaffir lime zest, finely chopped
  • 1 tablespoon coriander root (about 3 stalks), finely chopped
  • 8 medium garlic cloves (about 4 tablespoon) , finely chopped
  • 2 tablespoon shallots, finely chopped
  • 1 1/2 teaspoon gabpi (fermented shrimp paste)

Method

  1. Soak the chilies in water until soft.
  2. In a mortar and pestle start pounding the chilies with salt as an abrasive.
  3. Add galangal and lemon grass and work it finely
  4. Add rest on the ingredients and pound it until smooth.
  5. Keep working it until you cannot identify the separate components by smelling it. The paste should wear a new smell, which is the sum of all the ingredients, and is something new.
  6. Add the gabpi and mix well.
  7. The paste stores well in air tight container for couple of weeks in the refrigerator.

{ 7 comments… read them below or add one }

ปุ่น

พริกแกงตำเองอร่อยสุด สูตรนี้ใส่พริกถึงสิบเม็ด ผัดออกมาแล้วคงหอมน่าดู

Reply

phasuk111

ขอบคุณครับ สำหรับสูตรพริกแกง

Reply

Urai

ขอขอบคุณ คุณมั่กมากเลย
คุณเป็นคนต่างชาติที่รักประเทศไทยมาก มาก
ขอเป็นกำลังใจให้นะคะ
คนเพชรบุรี

Reply

Panupong978

เป็นกำลังใจให้ครับ ++

Reply

krumoi

สูตรดีมากๆ และคุณน่ารักมากๆค่ะ เป็นกำลังใจให้ค่ะ
Good recipe, you are lovely mak mak!

Reply

Adrian Fleur

Thank you for the recipe and beautiful photos. This is really useful – I’m addicted to red curry! ^_^

Reply

דודי

האוכל התאי מקל על עצבות החורף הגרמני

Reply

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