After you make this Thai red curry paste recipe (พริกแกงเผ็ด), you’ll be able to make other extremely tasty Thai dishes. Here’s the full recipe:
Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don’t taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you’ll get when you make it fresh yourself.
In this recipe, I’ll be making Thai red curry paste (พริกแกงเผ็ด), known in Thai as ”prik gaeng ped”. It’s a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe (พริกแกงเผ็ด), but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 – 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don’t have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor – but if you have the time and muscle, go for it by hand.
Here are all the ingredients that you’ll need in this Thai red curry paste (prik gaeng ped พริกแกงเผ็ด):
3 teaspoons white pepper corns
½ teaspoon cumin powder
½ teaspoon coriander powder
8 dry red spur chilies (soaked in water for about 10 minutes to soften them)
½ teaspoon salt
10 – 14 small cloves of garlic
5 small shallots (Thai shallots are the size of grapes, so it’s about 2 tablespoons worth)
1 tablespoon finely sliced lemongrass
1 tablespoon finely sliced coriander roots
1 tablespoon finely sliced galangal
Skin of ½ kaffir lime
½ teaspoon of shrimp paste
The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you’ll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I’ve seen all these ingredients – so it shouldn’t be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order), and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant.
Once you have made this Thai red curry paste (พริกแกงเผ็ด), you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon).
Full recipe here:
Music in this video courtesy of Audio Network
Produced by Mark and Ying Wiens
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It’s mark means here in Bangkok Thailand We’re gonna make the recipe right now For Khun gang pet which is Thai red Curry paste curry pastes are an Extremely important part of Thai cuisine They form the base or the foundation of So many different ideas so many soups Curries and even stir-fried dishes so We’re gonna make red curry paste and Pound up all the ingredients by hand and My porch area is about to start smelling Really good with the chilies and garlic And lemongrass For this Thai red curry paste recipe You’re going to need dry red spur Chili’s which are about three to six Inches in length I pre soaked the dried Chillies in water for about ten minutes To soften them up You’ll also need both cumin powder and Coriander powder as well as white pepper Corns or white pepper powder if that’s All you can find the other ingredients Include shallots garlic kaffir lime peel Lemongrass galangal fresh coriander Roots salt and finally a bit of shrimp Paste also be sure to check out the full Recipe on eating Thai food comm for all The ingredients and written instructions Now we’re going to first prepare the dry Spices so add three teaspoons of white Peppercorns to your grinding mortar and First pound the pepper into a fine Powder which should take about three
Minutes or so next add in about half a Teaspoon of cumin powder and half a Teaspoon of coriander powder and pound For another minute to mix it all in That’s it for the dry spices put the Mixture into a bowl and set it aside Until later next thing we’re going to Get started with the Chili’s which I Provoked them for about 10 minutes in Water to soften them up I used 8 chilies First cut off the stem then cut them Into centimeter sized pieces just so It’s easier to pound some people like to Remove the seeds but I like to keep them In for extra flavor and heat go ahead And toss all the chilies into the mortar Along with half a teaspoon of salt and Start pounding right away the chilies Are going to start unleashing oily Goodness and breaking down which is Exactly what you want pound them for About five minutes then move back over To your cutting board and peel your Shallots Now Thai shallots are really small about The size of grapes so I used five of Them which probably equals to about five Tablespoons of chopped shallots go ahead And toss in your shallots and just mash Them lightly into the chilies i pre Peeled about ten cloves of garlic so go Ahead and peel your garlic and then Throw them straight into the mortar take One stalk of lemongrass pull off the
Outer leaf slice off the end and then Shave it into small pieces until you Have about 1 tablespoons worth toss it In coriander or cilantro roots chop them Off the stem and again dice them up and You want about 1 tablespoons worth for The galangal slice off the stems you Want just the root part and cut about Thumb size chunk into small bits so it’s Two pound kaffir limes are one of my Favorite ingredients they have so much Amazing citrusy flavor we only want the Peel so using a really sharp knife slice The skin off delicately and try not to Go too deep because we don’t want to get Any of that white pith with it I used About half the line for this recipe so Now that we got all the ingredients in It’s time to start sweating like crazy It should take about 20 to 30 minutes to Get where we need to get so we’re hoping To get to a really fine paste that’s Almost like a butter and definitely take Some sweat and elbow grease the smell Coming out of this is just intensely Amazing just remarkable I cannot wait to Eat it you’re looking for a nice oily Buttery curry paste that almost looks Like tomato sauce some sweat and tears Of joy later and you should have a Beautiful paste now go back to your dry White pepper spice mixture and mix it All into the mortar also add just a half A teaspoon of shrimp paste poundin mix
Your red curry paste for about five more Minutes making sure everything is fully Mashed and all the ingredients are mixed In Now at this point you’re probably going To feel like a champion Thai food chef And if you’re like me it will smell so Good That you’ll want to taste tested Immediately oh that’s amazing You can taste that little bit of the Kaffir lime the chili the garlic finely Scooped all your paste into a bowl and That’s going to be the base for a number Of other Thai dishes you can use it Immediately or keep it in the fridge for Later that is a lot of work for a little Little bowl of extreme flavorful Deliciousness and it’s so worth it but Alternatively you can also just throw This stuff all into a blender it’s not Quite as good but it definitely is Quicker and you don’t sweat as much but This is awesome stuff Hey it’s mark Wiens here I hope you Enjoyed this recipe be sure to give it a Thumbs up and leave a comment below give This recipe a try I would love to know What you think also don’t forget to Subscribe so you don’t miss my upcoming Food videos and I’ll see you on the next Video
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