This homemade Nam Phrik Kaeng Daeng captures the true essence of traditional Thai cooking with its vibrant red hue and complex spice profile. By dry-roasting the coriander and cumin seeds before blending, you unlock a deeper, nuttier aroma that distinguishes this paste from jarred versions. The combination of fiery dried chilies, pungent shrimp paste, and fresh aromatics like galangal, lemongrass, and kaffir lime creates a robust foundation for curries, soups, and stir-fries. While it requires a bit of effort to prepare, the result is an intensely flavorful paste that elevates any dish. Make a large batch and store it in the refrigerator for quick, authentic meals throughout the month.
Nam Phrik Kaeng Daeng (Red Curry Paste Ett
Description
This homemade Nam Phrik Kaeng Daeng captures the true essence of traditional Thai cooking with its vibrant red hue and complex spice profile. By dry-roasting the coriander and cumin seeds before blending, you unlock a deeper, nuttier aroma that distinguishes this paste from jarred versions. The combination of fiery dried chilies, pungent shrimp paste, and fresh aromatics like galangal, lemongrass, and kaffir lime creates a robust foundation for curries, soups, and stir-fries. While it requires a bit of effort to prepare, the result is an intensely flavorful paste that elevates any dish. Make a large batch and store it in the refrigerator for quick, authentic meals throughout the month.Ingredients
Directions
-
Soak the small dried chilies in hot water for 15 minutes until softened, then drain and remove the seeds.
-
In a small dry wok or skillet over low heat, toast the coriander seeds and cumin seeds for about 5 minutes until fragrant, stirring frequently to prevent burning.
-
Let the toasted seeds cool slightly, then grind them into a fine powder using a mortar and pestle or a spice grinder.
-
Place the soaked chilies, shallots, garlic, galangal, lemongrass, kaffir lime rind, coriander root, peppercorns, and shrimp paste into a blender.
-
Blend the mixture, adding small amounts of water if necessary, until a smooth paste forms.
-
Add the ground coriander and cumin seed mixture to the blender and blend again until fully incorporated and the paste is fine-textured.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1308.4kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 3.2g16%
- Cholesterol 1.9mg1%
- Sodium 109.3mg5%
- Total Carbohydrate 330.6g111%
- Dietary Fiber 129.0g516%
- Sugars 13.9g
- Protein 72.4g145%
* 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: Transfer the finished paste to a clean glass jar with a tight-fitting lid. Store in the refrigerator for up to 3-4 months. For longer storage, freeze in ice cube trays and transfer to a freezer bag.
Ingredient Tip: Coriander root is essential for authentic flavor. If unavailable, you can substitute with the root ends of cilantro stems or omit, though the flavor profile will change slightly.
Safety: When handling dried chilies and shrimp paste, consider wearing gloves to avoid skin irritation. Work in a well-ventilated area when dry-frying spices to avoid inhaling strong fumes.
Variation: For a milder paste, reduce the number of dried chilies or remove more seeds. For extra heat, leave some seeds in or add fresh bird's eye chilies.
