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Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste recipe image
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.
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 1
Calories: 17.4
Dietary: Gluten-free
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
  • 5 ea Dried chilies
  • 3 tablespoon Chopped shallots
  • 2 tablespoon Chopped garlic
  • 1 teaspoon Chopped galangal
  • 1 tablespoon Chopped lemon grass
  • 1 teaspoon Chopped kaffir lime rind
  • 1 teaspoon Chopped coriander root
  • 2 teaspoon Salt
  • 1 teaspoon Shrimp paste
Directions
  1. 1
    Soak dried chilies in hot water for 15 minutes until softened, then drain and remove seeds.
  2. 2
    Place softened chilies, shallots, garlic, galangal, lemon grass, kaffir lime rind, coriander root, and salt into a blender or mortar.
  3. 3
    Pulse or pound until the ingredients are coarsely ground and well combined.
  4. 4
    Add the shrimp paste to the mixture.
  5. 5
    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.

Keywords: thai, curry paste, northern thai, kaeng khua, spicy, dried chilies, galangal, shrimp paste, homemade, aromatic, stew base, lemon grass, kaffir lime, coriander root, authentic, coarse paste
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-khua-kaeng-khua-curry-paste/