This vibrant Nam Phrik Kaeng Ka-Ri is a fundamental Thai yellow curry paste that brings authentic, complex flavors to your kitchen. Made from scratch with dried chilies, toasted coriander and cumin seeds, garlic, shrimp paste, and fresh aromatics like lemongrass and ginger, it offers a perfect balance of heat, sweetness, and earthy spice. The paste delivers a deep, savory punch that serves as the foundation for curries, stir-fries, and marinades. While it requires a bit of time to toast and blend the ingredients, the result is far superior to store-bought versions. Keep it refrigerated for quick weeknight meals or freeze portions for later use. It’s an essential condiment for any home cook who loves bold, aromatic Southeast Asian cuisine.
Nam-Phrik-Kaeng-Ka-Ri-Yellow-Curry-Paste-Ett
Description
This vibrant Nam Phrik Kaeng Ka-Ri is a fundamental Thai yellow curry paste that brings authentic, complex flavors to your kitchen. Made from scratch with dried chilies, toasted coriander and cumin seeds, garlic, shrimp paste, and fresh aromatics like lemongrass and ginger, it offers a perfect balance of heat, sweetness, and earthy spice. The paste delivers a deep, savory punch that serves as the foundation for curries, stir-fries, and marinades. While it requires a bit of time to toast and blend the ingredients, the result is far superior to store-bought versions. Keep it refrigerated for quick weeknight meals or freeze portions for later use. It&# 226;ÂÂs an essential condiment for any home cook who loves bold, aromatic Southeast Asian cuisine.Ingredients
Directions
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Soak the dried chilies in hot water for 15 minutes until softened, then drain and remove the seeds.
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In a wok or dry skillet over low heat, add the shallots, garlic, ginger, coriander seeds, and cumin seeds.
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Dry fry the aromatics and seeds for about 5 minutes, stirring frequently, until fragrant and lightly toasted.
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Allow the toasted mixture to cool slightly, then grind it into a fine powder using a mortar and pestle or a spice grinder.
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In a blender, combine the soaked chilies, chopped lemongrass, shrimp paste, salt, and curry powder.
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Blend the wet ingredients until smooth, adding a splash of water if necessary to help the blades move.
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Add the toasted spice powder mixture to the blender and blend again until a fine-textured, uniform paste forms.
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Transfer the finished curry paste to a clean glass jar, pressing down on the surface to remove air bubbles.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 16.8kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.9mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 1.7g7%
- Sugars 0.0g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the curry paste in an airtight glass jar in the refrigerator for up to 3-4 months. For longer storage, freeze in small portions using ice cube trays or small containers for up to 6 months.
Ingredient Note: The original text lists some ingredients in the directions (shallots, lemongrass, ginger, salt) that were missing from the ingredient list. Ensure you have these on hand. Shallots and lemongrass should be finely chopped before processing.
Variations: For a milder paste, use fewer dried chilies or remove more seeds. For extra heat, leave some seeds in or add fresh bird's eye chilies.
Tip: If you don't have a mortar and pestle, a dry coffee grinder or spice blender works well for toasting and grinding the seeds.
