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

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.

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 12.3

Dietary: Gluten-free

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

5 Dried Chilies
1 teaspoons Chopped kaffir lime rind
2 tablespoons Chopped garlic
2 teaspoons Salt

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

Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-khua-kaeng-khua-curry-paste-ett/