Nam-Phrik-Kaeng-Khua-Kaeng-Khua-Curry-Paste-Ett

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Servings: 1 Difficulty: Intermediate
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Intense, fiery Thai curry paste perfect for stir-fries and soups
Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste Ett recipe image
Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste Ett recipe image
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Nam-Phrik-Kaeng-Khua-Kaeng-Khua-Curry-Paste-Ett

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 12.3

Description

This traditional Thai curry paste, known as Nam Phrik Kaeng Khua, is a fiery and aromatic foundation for many spicy dishes. Unlike milder pastes, this one relies heavily on dried red chilies for a deep, smoky heat. The combination of fresh aromatics like galangal, lemongrass, and kaffir lime rind creates a complex fragrance that warms the palate. It is incredibly versatile, used in dry curries, stir-fries, or as a spicy condiment. Making your own ensures the freshest flavors and allows you to control the heat level. Store it in the fridge for months to have ready-to-use flavor on hand.

Ingredients

Directions

  1. Place the dried chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
  2. Drain the chilies and remove the seeds for a less intense heat, or leave them in for maximum spiciness.
  3. In a blender or mortar and pestle, combine the soaked chilies, chopped garlic, shallots, coriander root, galangal, lemongrass, and kaffir lime rind.
  4. Pulse or pound the mixture until it begins to break down into a coarse texture.
  5. Add the shrimp paste and salt to the mixture.
  6. Blend or pound again until a fine, uniform paste forms. Add a small amount of water if necessary to help the blades move.
  7. Transfer the finished paste to a clean glass jar.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 12.3kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.3g2%
Sugars 0.2g
Protein 0.5g1%

* 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 paste in an airtight glass jar in the refrigerator. It will keep for about 3-4 months. For longer storage, freeze in ice cube trays.

Ingredient Note: The original text lists ingredients in a fragmented manner. Standard Kaeng Khua paste typically includes dried chilies, garlic, shallots, coriander root, galangal, lemongrass, kaffir lime rind, and shrimp paste. Adjust quantities to taste.

Variations: For a smoother paste, blend longer with a splash of oil or water. For a more rustic texture, use a mortar and pestle.

Keywords: thai, curry paste, dried chilies, galangal, lemongrass, kaffir lime, shrimp paste, spicy, aromatic, homemade, condiment, stir-fry, authentic, heat, blender, mojo, chili, garlic, shallots, coriander root
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