Thailand Prik Kaeng Phet (Red Curry Paste)
Thai red curry (kaeng phet) is famous the world over—thanks to red curry paste (prik kaeng phet). While most cooks appreciate the convenience of red curry paste in a glass jar, some still prefer to make it fresh. Recipe Servings: Serves 4
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 large red chile peppers, seeded 6 Tbsp (90 ml) chopped lemon grass (bulbous part) 2 Tbsp (30 ml) coriander seeds 1 Tbsp (15 ml) cumin seeds 1 Tbsp (15 ml) chopped ginger 8 cloves garlic, chopped 4 medium shallots, chopped 1 Tbsp (15 ml) hot chile flakes 1/4 cup (60 ml) lime juice
Directions
- Dry-roast coriander and cumin seeds in a skillet. Stir to prevent burning.
- Pound seeds to a fine powder with a mortar and pestle.
- Add ginger and pound. Follow with garlic, shallots, and chili peppers, pounding after each addition to result in a paste.
- Add chili flakes, salt, and lime juice. Mix well into a soft paste.
- Store in a clean, dry glass jar with a fitted lid in the refrigerator for up to one month. Use a dry, clean spoon every time to scoop as needed, and replace lid tightly.
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