Thai Red Curry Paste (Prik Gaeng Dang)
Note: although listed under the book's French section, this is a Thai curry paste. Makes about 1 cup (336 g). In the book's photo spread, the red curry paste is on the right, in the white bowl with gray edging. (Reconstructed classic method - the source lists ingredients only.)
🍽️ Makes 1
Ingredients
| 3-4 | fresh red Fresno or jalapeno chilies, stemmed and finely chopped | |
| 4 | dried chilies de arbol or Japones chilies, soaked and finely chopped | |
| 2 stalks | lemongrass, base and top removed, finely chopped | |
| 1 inch | galanga (galangal), skin on and finely chopped | |
| 3 cloves | garlic, finely chopped | |
| 80 g | shallots, finely chopped | |
| 2 tsp | 10 ml | shrimp paste |
| 2 | kaffir lime leaves, finely chopped | |
| 1/4 tsp | 1.3 ml | ground black pepper |
| as needed | water |
Instructions
- Soak the dried chilies in warm water until softened, then finely chop them along with the fresh chilies. (Reconstructed classic method.)
- Add the lemongrass, galanga, garlic, shallots, kaffir lime leaves and black pepper to a mortar (or a food processor).
- Pound (or blend) everything together, adding the shrimp paste, until a smooth, thick red paste forms. Add a little water only as needed to help it come together.
- Use immediately or store refrigerated in an airtight container.