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Nam Phrik Kaeng Daeng (Red Curry Paste

Nam Phrik Kaeng Daeng (Red Curry Paste recipe image
This authentic Nam Phrik Kaeng Daeng is the vibrant heart of countless Thai dishes, delivering a complex balance of heat, aroma, and umami. Crafted from sun-dried chilies, pungent shrimp paste, and toasted spices, this paste offers a depth of flavor that jarred alternatives simply cannot match. The texture is coarse yet smooth, releasing layers of garlic, lemongrass, and coriander root with every spoonful. It is an essential pantry staple for weeknight curries, stir-fries, or as a bold dipping sauce for grilled meats. Making your own paste ensures maximum freshness and allows you to control the spice level to your preference, bringing restaurant-quality authenticity to your home kitchen.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 1
Calories: 41.4
Dietary: Gluten-free
Description
This authentic Nam Phrik Kaeng Daeng is the vibrant heart of countless Thai dishes, delivering a complex balance of heat, aroma, and umami. Crafted from sun-dried chilies, pungent shrimp paste, and toasted spices, this paste offers a depth of flavor that jarred alternatives simply cannot match. The texture is coarse yet smooth, releasing layers of garlic, lemongrass, and coriander root with every spoonful. It is an essential pantry staple for weeknight curries, stir-fries, or as a bold dipping sauce for grilled meats. Making your own paste ensures maximum freshness and allows you to control the spice level to your preference, bringing restaurant-quality authenticity to your home kitchen.
Ingredients
  • 13 ea Small dried chilies
  • 4 tablespoon Chopped garlic
  • 2 tablespoon Chopped lemon grass
  • 1 tablespoon Chopped coriander root
  • 1 teaspoon Shrimp paste
  • 1 teaspoon Cumin seed
Directions
  1. 1
    Soak the small dried chilies in hot water for 15 minutes until softened, then drain and remove the seeds.
  2. 2
    In a dry wok or skillet over low heat, dry roast the cumin seeds (and coriander seeds if available) for about 5 minutes until fragrant, then let cool and grind into a fine powder.
  3. 3
    Place the softened chilies, chopped garlic, chopped lemongrass, chopped coriander root, and the ground spice mixture into a blender or mortar.
  4. 4
    Pulse or pound the mixture to break down the ingredients, then add the shrimp paste.
  5. 5
    Blend or pound again until a coarse, fine-textured paste forms, adding small amounts of water if necessary to help the mixture combine.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 41.4kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 1.9mg1%
Sodium 8.0mg1%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.3g10%
Sugars 0.4g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, red curry, paste, homemade, chili, shrimp paste, garlic, cumin, coriander, lemongrass, spice, condiment, authentic, asian, cooking, base, flavor, spicy, aromatic, traditional, kitchen
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-daeng-red-curry-paste/