Red Curry Paste Kruang Kaeng Dang

Ingredients

10 medium red fresh or dried chillies 1/2 cup small purple shallots or 2 small brown onions, chopped 1 tbsp garlic, chopped 1/4 cup finely sliced lemon grass or 1 medium thily sliced rind of lemon 1 tbsp chopped galangal, fresh or frozen o, r 3 tsp powdered galangal 1 tbsp chopped fresh coriander (cilantro/c, hinese parsley 1 roots 1 tbsp chopped fresh coriander stems 1 tsp finely grated kaffir lime rind 4 medium kaffir lime leaves, mid ribs remove, d 2 tbsp vegetable oil 2 tsp shrimp paste 1 tbsp coriander seeds 2 tsp cummin seeds 1 tsp black peppercorns 2 tsp paprika 1 tsp ground tumeric

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Preparation
 
Yield: 8 Fluid Ounces (1 Cup)

In the container of an electric blender, put the chillies, shallots,
garlic, lemon grass, galangal, coriander roots and stems, lime rind
and the lime leaves. Add the oil and blend to a smooth puree.

Wrap the shrimp closely in foil, flattening to make a small packet.
Place under a hot griller (broiler) and cook 2 to 3 minutes on each
side.

In a small saucepan, toast the coriander seeds until golden and
fragrant, then turn onto a plate. Toast the cumin seeds until
fragrant. Lightly toast the pepper corns also and grind all three to
a powder in a mortar and pestle. Add to the blender with the paprika
and ground turmeric and shrimp paste. Blend once more.

Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or
divide into convenient portions and wrap and freeze.

From Carmaine Solomon s Thai Cookbook By Charmaine Solomon

 

 
Servings: 6

 

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