Best Red Curry Paste Krueng Gaeng Peht 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
RED CURRY PASTE (KRUNG GAENG DENG)
For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge, but once you do making it is fairly easy. Adapted from "Hot, sour, salty, sweet"
Provided by drhousespcatcher
Categories Thai
Time 50m
Yield 1 1/4 cups
Number Of Ingredients 12
Steps:
- Place chiles in a bowl and cover with hot water.
- Keep chiles submerged for 30 minutes or more.
- Heat a small heavy skillet over medium high heat and dry roast coriander seeds (about 3 minutes), cumin seed and peppercorns (about 1 minute each).
- Use a spice grinder to grind the spices together into a powder.
- Mortar and Pestle Method: Place ground spices in mortar, add lemongrass, coriander roots and galangal and pound to a paste.
- Add lime zest to blend.
- Add garlic, shallots and salt and pound to a smooth paste.
- Transfer to a bowl and set aside.
- Drain chiles, place in mortar, and pound to a paste.
- When chiles are fairly smooth, add shrimp paste and pound together.
- Add reserved spice paste and pound together.
- Blender Method: Chop coriander roots,galangal,garlic and shallots fairly fine.
- With blender running, add to blender.
- Add spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste.
- It may be necessary to stop and scrape down sides of blender.
- Add a bit of chile soaking water if mixture seems very dry.
- Drain chiles, reserving liquid.
- Add to blender with enough soaking liquid to blend into a thick paste.
- Store in refrigerator (should keep a couple of months) or I freeze in an ice cube tray and transfer to a freezer bag when frozen.
Nutrition Facts : Calories 164.2, Fat 2.5, SaturatedFat 0.2, Sodium 1891, Carbohydrate 35.3, Fiber 6.1, Sugar 10.4, Protein 7.2
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