Thai Red Curry Paste
also called gaeng dang · gaeng ped · kaeng phet · red curry paste · prik gaeng ped
- Thai Kitchen
- serves 8
- recipe says 45 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 10(stemmed and seeded)dried long red chiles | soak 20 min, drain and chop | pound to a fibrous paste | pound in | work in |
| 1 cup(240 mL)warm water | ||||
| 1 tspkosher salt | ||||
| 3 stalks(tender parts only, thinly sliced)lemongrass | ||||
| 1 Tbs(peeled and chopped)galangal | ||||
| 1 tspmakrut lime zest | ||||
| 8 clovesgarlic | ||||
| 4(chopped)shallots | ||||
| 1 Tbscoriander seeds | toast 2 min, grind in a mortar | |||
| 1 tspcumin seeds | ||||
| 1 tspwhite peppercorns | ||||
| 1 Tbs(kapi)shrimp paste | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1soak 20 min, drain and chop
2toast 2 min, grind in a mortar
3pound to a fibrous paste
goes in with what step 1 made
4pound in
goes in with what step 3 made
5work in
goes in with what steps 2 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 min3 of 5 steps give no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — two minutes is the only heat in the recipe, so a scorched cumin seed is in every curry built on this jar
soak 20 min, drain and chop
20 minwalk away(we think)from the start
toast 2 min, grind in a mortar
2 minneeds you(we think)from the start
pound to a fibrous paste
not timed20 min in
pound in
not timed20 min in
work in
not timed20 min in
- needs you
- you can walk away
- never timed
- we think
You'll need mortar · skillet
Goes with
See how it is written
>> title: Thai Red Curry Paste
>> category: Spice Blends & Marinades
>> tags: thai, chiles, paste, lemongrass, curry
>> counters: Thai Kitchen
>> aka: gaeng dang, gaeng ped, kaeng phet, red curry paste, prik gaeng ped
>> pairs-with: coconut-rice
>> servings: 8
>> time: 45 min
>> slack: narrow — two minutes is the only heat in the recipe, so a scorched cumin seed is in every curry built on this jar
>> step: soak 20 min, drain and chop
Soak @dried long red chiles{10}(stemmed and seeded) in @warm water{1%cup}(240 mL) for ~{20%min}, then drain and chop them.
>> step: toast 2 min, grind in a mortar
Toast @coriander seeds{1%Tbs}, @cumin seeds{1%tsp}, and @white peppercorns{1%tsp} in a dry #skillet{} over medium heat for ~{2%min}, then grind them to a powder in a #mortar{}.
>> step: pound to a fibrous paste
Pound @&(~2)soaked chiles{} with @kosher salt{1%tsp}, @lemongrass{3%stalks}(tender parts only, thinly sliced), @galangal{1%Tbs}(peeled and chopped), and @makrut lime zest{1%tsp} to a fibrous paste.
>> step: pound in
Pound @garlic{8%cloves} and @shallots{4}(chopped) into @&(~1)paste{}.
>> step: work in
Work @&(~3)ground spices{} and @shrimp paste{1%Tbs}(kapi) into @&(~1)paste{} until it is smooth and glossy.