Nam Prik Gaeng Ped (Thai Spicy Red Curry Paste)
Recipe: #21659
November 06, 2015
Categories: Curries, Thai, Diabetic, Gluten-Free, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegan, Vegetarian, Spices, Herbs, more
"This easy to make recipe may make your tongue melt but I believe it to be worth it. It will keep well in a mason jar you keep in the refrigerator for up to two weeks or in the freezer for up to 6 months. Makes 1/4 cup using mortar/pestle and 1/2 cup using a blender."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (209.4 g)
- Calories 168
- Total Fat - 1.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 23.1 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 3.2 g
- Sugars - 5.3 g
- Protein - 5.7 g
- Calcium - 77.7 mg
- Iron - 6.1 mg
- Vitamin C - 71.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove the stems and seeds from the chilies.
Step 2
Soak the chilies, Kaffir lime rind, and galangal in the warm water for 15 minutes. Drain and discard water. Chop mixture along with lemongrass finely.
Step 3
Combine all ingredients in a mortar and using a pestle, grind the ingredients into a smooth paste. You may also use a blender to do the same job but add 1/4 cup water to mixture to aid in blending.
Tips
- Mortar/Pestle
- Blender
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