Red Curry Paste (Nam Prik Gaeng Ped)

A delicious recipe for Thai-Burmese red curry paste.


prep 0:20       total 0:20


2 servings



6 dried red chili peppers, soaked in cold water for 5 minutes, deseeded and chopped
3 tbsp. shallots, peeled and chopped
5 sm. cloves garlic, chopped
1 tbsp. galanga, chopped
1 tbsp. lemongrass, chopped
2 tsp. kaffir lime rind, chopped
10 black peppercorns
1 tbsp. roasted coriander seeds
1 tsp. roasted cumin seeds
1 tsp. shrimp paste or
fermented soy bean paste


Place all ingredients in a stone mortar; pound until the curry is a fine paste.

Author's Comments

This curry can be stored in an air-tight container in the fridge for 3 to 4 months.

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