Ingredients for Red Curry Paste Krung Gaeng Deng
- Dried Small Red Chilies
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- Black Peppercorns
- 4 stalks lemongrass (white part only)
- Coriander Root
- 2 inches galangal (peeled)
- Zest of 2 limes
- 8 cloves garlic
- Shallot
- 1 teaspoon sea salt
- 2 tablespoons shrimp paste
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How to Make Red Curry Paste Krung Gaeng Deng
- Place dried chilies (1 cup) in a bowl and cover generously with hot water. Let them soak for at least 30 minutes, or until softened.
- Heat a small heavy skillet over medium-high heat. Dry roast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, and 1 tablespoon black peppercorns until fragrant (about 2-3 minutes).
- Grind the roasted spices in a spice grinder until you obtain a fine powder.
- **Mortar and Pestle Method (Recommended):** Place the ground spices in a mortar. Add 4 stalks lemongrass (white part only, finely minced), 2 tablespoons chopped coriander roots, 2 inches galangal (peeled and minced), and pound to a coarse paste.
- Add the zest of 2 limes, 8 cloves garlic (minced), 6 shallots (minced), and 1 teaspoon sea salt. Pound until a smooth paste forms.
- Transfer the paste to a bowl and set aside.
- Drain the soaked chilies, reserving about 1/4 cup of the soaking liquid. Add the chilies to the mortar and pound into a paste.
- Once the chilies are fairly smooth, add 2 tablespoons shrimp paste and pound to combine.
- Add the reserved spice paste and pound everything together until thoroughly combined.
- **Blender Method:** If using a blender, finely chop the coriander roots, galangal, garlic, and shallots. Add these to a blender along with the roasted spices, lemongrass, lime zest, salt, and shrimp paste. Blend until a smooth paste forms, stopping to scrape down the sides as needed. Add a tablespoon or two of the chili soaking liquid if the mixture is too dry.
- Add the drained chilies to the blender and blend until a thick paste forms, adding more chili soaking liquid as needed to reach desired consistency.
- Store the curry paste in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
41g
Fat
1g
Carbs
11g
