Authentic Thai Recipe for
Thai Red Curry Paste

พริกแกงเผ็ด (Phrik Kaeng Ped)

Currently rated:
Rated 4 Stars from 3654 reader reviews

First published on November 7, 2013
Recipe by W. Tipsuwan

Authentic Thai recipe for Thai Red Curry Paste

Yield: About 1 cup

Prep time: About 1 hour

Ready in: 1 Hour

Ingredient List:

7 - 8 Sun Dried Thai Chili
3 - 4 Sun Dried Thai Hot Chili
4 Tablespoons Lemon grass
1 1/2 Tablespoons Galangal Root
1 Tablespoons Coriander Root
3/4 Cup Red Shallots
1/2 Cup Garlic
1 Tablespoon Kaffir Lime Peel
1/2 Tablespoons Thai shrimp paste
1 Tablespoon Coriander Seeds
1/2 Tablespoons Cumin Seed
1/4 Teaspoon White Peppercorns
1 teaspoon Salt

Print this recipe >

About my Phrik Kaeng Ped:

Making your own Thai chili paste, or curry, is an important part of truly learning about Thai cuisine and why it taste the way it does. Thai Red Curry has an amazing blend of flavors and aromas from fresh lemongrass, galagal, kaffir lime, and dry roasted cumin, coriander, and peppercorns. Follow our easy recipe and you can learn to make Phrik Gaeng Ped.

Please rate this recipe by giving it from 1 to 5 Stars:

Step by Step Directions:

How to Make Phrik Kaeng Ped

Step 1

Toast the dry coriander seeds, cumin, and peppercorns in a flat frying pan until they are slightly browned.

Step 2

Cut the chilies into small pieces. Peel the shallots and slice very thinly. Peel the garlic cloves. Grate the zest of 1 or two Kaffir Limes. Slice the Lemongrass and Galagal into thin pieces.

Step 3

Using a mortar and pestle, grind the toasted seeds and peppercorns into a very fine powder.

Step 4

Add the cut chilies and salt, and grind until the chilies are very fine and most of the seeds are broken.

Step 5

Add the lemongrass, galangal, and cilantro roots to the ground chili and spices. Pound and grind it all until the plant fibers are all well separated and the mixture looks like fine, wet, sawdust.