Nam phrik kaeng daeng (red curry paste) ett
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| Artist: |
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| Categories: |
Asian, Curries, Ethnic, Spice Mixes, Thai |
| Yield: |
1 |
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no rating. |
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Ingredients:
| 13
| | Small dried chilies | | 2
| tbsp | Chopped shallots | | 4
| tbsp | Chopped garlic | | 1
| tbsp | Chopped galangal | | 2
| tbsp | Chopped lemon grass | | 2
| tsp | Chopped kaffir lime rind | | 1
| tbsp | Chopped coriander root | | 20
| | Peppercorns | | 1
| tsp | Shrimp paste | | 1
| tbsp | Coriander seed | | 1
| tsp | Cumin seed |
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Procedures:
| 1 | Soak dried chilies in hot water for 15 minutes and deseed. | | 2 | In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. | | 3 | Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. | | 4 | Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about ?cup of a fine-textured paste. | | 5 | This can be stored in a glass jar in the refrigerator for about 3-4 months. | | 6 | Recipe |
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