Cookbook:Thai Red Curry Paste
(Redirected from Cookbook:Red curry paste)
| Thai Red Curry Paste | |
|---|---|
| Category | Thai recipes |
| Yield | 3–4 tablespoons |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry | Thai recipes
Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes.
Ingredients
[edit | edit source]- 12 small red Thai chiles, chopped
- 1 branch of lemongrass
- 3 cloves of garlic, pressed
- 1 small onion
- 1 tablespoon grated ginger root
- 2 tablespoons freshly chopped cilantro, leaves and stems
- 1 pinch of ground cumin
- 1 tablespoon trassi (shrimp paste)
- 2 tablespoons oil
Procedure
[edit | edit source]- Grind the red chiles, garlic, lemongrass, and onion in a mortar.
- Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
- Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.