Nam Prik Gaeng Ped (Thai Spicy Red Curry Paste)
Created by celticevergreen on November 6, 2015
- Servings: 1
- Prep Time: 20m
- Cook Time: 0m
- Recipe #21659
Ingredients
- 27 grams dried chilies (bird's eye chilies, 9 Thai chilies)
- Kaffir lime rind (2 pieces, dried)
- Galangal (2 slices, 1/8 inch)
- 1/4 cup water (warm)
- 55 grams lemon grass (1 stalk, bottom 6 inches only)
- 2 tablespoons minced garlic (cloves)
- 1/4 cup minced yellow onion
- 1/4 cup finely chopped coriander root
- 1 teaspoon shrimp paste
How to Make
-
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.
Nutritional Facts
- 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