This rustic Northern Thai curry paste delivers an intense, smoky heat and deep aromatic complexity. Made with dried chilies, galangal, shallots, garlic, and pungent shrimp paste, it forms the essential base for Kaeng Khua, a slow-simmered stew. The texture is coarse and robust, releasing layers of flavor as it cooks. Ideal for pairing with tough cuts of meat or game, this paste transforms simple ingredients into a rich, satisfying meal. It is a staple for adventurous cooks seeking authentic regional flavors.
Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste
Description
This rustic Northern Thai curry paste delivers an intense, smoky heat and deep aromatic complexity. Made with dried chilies, galangal, shallots, garlic, and pungent shrimp paste, it forms the essential base for Kaeng Khua, a slow-simmered stew. The texture is coarse and robust, releasing layers of flavor as it cooks. Ideal for pairing with tough cuts of meat or game, this paste transforms simple ingredients into a rich, satisfying meal. It is a staple for adventurous cooks seeking authentic regional flavors.Ingredients
Directions
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Soak dried chilies in hot water for 15 minutes until softened, then drain and remove seeds.
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Place softened chilies, shallots, garlic, galangal, lemon grass, kaffir lime rind, coriander root, and salt into a blender or mortar.
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Pulse or pound until the ingredients are coarsely ground and well combined.
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Add the shrimp paste to the mixture.
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Blend or pound briefly once more to incorporate the shrimp paste thoroughly, resulting in a coarse, dark paste.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 17.4kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 1.9mg1%
- Sodium 9755.7mg407%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.8g4%
- Sugars 0.2g
- Protein 0.9g2%
* 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 finished paste in an airtight glass jar in the refrigerator. It will keep for 3-4 months. For longer storage, freeze in ice cube trays.
Texture: This paste is traditionally coarse, not a smooth puree. If using a blender, you may need to add a small splash of water to help the blades move, but keep it thick.
Usage: This paste is designed to be cooked. Fry it in oil before adding meat and water to make Kaeng Khua stew.
