Red Curry Paste Krung Gaeng Deng Recipes
RED CURRY PASTE (KRUENG GAENG PEHT)
From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the exception of the fresh lemongrass (you can substitute 4 tsp dried) all of the ingredients are easy to find. I sometimes also substitute a little lime juice for the peel and green onions for the shallot. You can also roast batches of seeds ahead of time--just don't grind them until you're ready to use them.
Provided by Renegade Chef
Categories Thai
Time 30m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
- Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
- Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
- Chop lemongrass stalks and add to mortar.
- Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
- Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
- Refrigerate in a tightly covered glass jar; keeps up to one month.
Nutrition Facts : Calories 108.2, Fat 1.8, SaturatedFat 0.1, Sodium 2346, Carbohydrate 22.9, Fiber 3.9, Sugar 4.4, Protein 4.5
RED CURRY PASTE (GAENG PET)
Make and share this Red Curry Paste (Gaeng Pet) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 6 tablespoons
Number Of Ingredients 11
Steps:
- Using mortar and pestle or grinder blend all the ingredients together until they form a smooth paste.
- You should have about 6 tablespoons.
Nutrition Facts : Calories 30.3, Fat 0.3, Sodium 394, Carbohydrate 6.6, Fiber 1.1, Sugar 3.2, Protein 1.4
KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE
Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.
Provided by love4culinary
Categories Vegetable
Time 15m
Yield 1 batch
Number Of Ingredients 15
Steps:
- Place the whole, dries spices in a mortar and grind to a smooth powder.
- Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.
Nutrition Facts : Calories 561.2, Fat 55.9, SaturatedFat 7.7, Sodium 2338.2, Carbohydrate 15.8, Fiber 3.6, Sugar 2.9, Protein 3.3
GREEN CURRY PASTE (GAENG KIOW WAN)
Make and share this Green Curry Paste (Gaeng Kiow Wan) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 3 tablespoons
Number Of Ingredients 13
Steps:
- Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
- This will make approximately 3 tablespoons.
Nutrition Facts : Calories 99.3, Fat 0.5, SaturatedFat 0.1, Sodium 792.2, Carbohydrate 23.2, Fiber 3, Sugar 9.3, Protein 4.6
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