Nam prik geng deng (Red curry paste)

    40 mins

    This is a curry paste recipe that will make a bulk curry paste. The paste will keep for a few weeks refrigerated. Use this to make basic red curries, use in stir fries for added spiciness or use in the classic dish tord man pla, Thai-style fried fish cakes.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 36 

    • 2 tablespoons galangal, peeled and chopped
    • 2 stalks lemongrass, sliced
    • 2 tablespoons kaffir lime peel, chopped
    • 2 coriander roots, peeled and chopped
    • 1 tablespoon salt
    • 1 tablespoon white pepper, ground
    • 6 shallots, chopped
    • 1 head garlic, chopped
    • 2 tablespoons fermented shrimp paste
    • 1 tablespoon coriander seeds, toasted till brown
    • 2 tablespoons cardamom pods, toasted till brown
    • 60g Thai green chillies, chopped
    • 100g big red chillies, chopped

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Pound all the ingredients incorporating them one at a time with a large mortar and pestle until the paste is smooth.
    2. Alternately, use a food processor or blender to make the paste.
    3. Keep in mind that the best flavor comes from pounding it all in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of using the pestle.
    4. Use 2-3 tablespoons of the paste in your curry depending on how spicy you like it.

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