Recipes - Thai

Prik Gaeng Ped (Homemade Thai Red Curry Paste)
Prik-Gaeng-Ped-Homemade-Red-Curry-Paste


Prik Gaeng Ped / Gang Kua is the most essential component in Thai cuisine. This paste is often added into soups, curries, fish cake and stir-fries. Store-bought curry paste can easily be found in Asian grocers, but homemade curry pastes have greater depth in flavour due to its freshness. If you do not have mortar and pestle, use a blender instead.
Cooking Time: < 15mins
Serves:1
Total time: 15mins - 30mins
Course: Stock/Base
Cook Method: Raw/No Cook
Cuisine: Thai









Ingredients:

1 tbsp cilantro roots (or stems)
3 dried whole chillies
1½ tbsp galangal
3-4 tbsp lemongrass (sliced)
1 tsp Thai shrimp paste
¼ cup garlic
¾ cup shallots
1 tbsp kaffir lime zest
1 tbsp salt




Steps:
  1. Cut and soak the dried chillies.
  2. Slice shallots, 1 stalk of cilantro roots, galangal and lemongrass into small pieces.
  3. Slice thinly or grate the kaffir lime zest.
  4. Use a mortar and pestle to grind until the paste is fine or with smaller fibres.
  5. Add garlic, kaffir lime zest and cilantro roots (or stems).
  6. Add 1 tbsp salt. Salt also helps to grind and break up chillies into smaller pieces.
  7. Add shallots. Once shallots are added, the juice in shallots makes it slippery to grind other ingredients effectively.
  8. Pound until the mixture turns into a fine paste then, add shrimp paste and continue pounding to mix in the paste.

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Prik Gaeng Ped (Homemade Thai Red Curry Paste)

Prik Gaeng Ped (Homemade Thai Red Curry Paste)

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Prik Gaeng Ped / Gang Kua is the most essential component in Thai cuisine. This paste is often added into soups, curries, fish cake and stir-fries. Store-bought curry paste can easily be found in Asian grocers, but homemade curry pastes have greater depth in flavour due to its freshness. If you do not have mortar and pestle, use a blender instead.

Cooking Time: < 15mins
Serves: 1
Total time: 15mins - 30mins
Course: Stock/Base
Cook Method: Raw/No Cook
Cuisine: Thai
Ingredients

1 tbsp cilantro roots (or stems)
3 dried whole chillies
1½ tbsp galangal
3-4 tbsp lemongrass (sliced)
1 tsp Thai shrimp paste
¼ cup garlic
¾ cup shallots
1 tbsp kaffir lime zest
1 tbsp salt

Instructions
  1. Cut and soak the dried chillies.
  2. Slice shallots, 1 stalk of cilantro roots, galangal and lemongrass into small pieces.
  3. Slice thinly or grate the kaffir lime zest.
  4. Use a mortar and pestle to grind until the paste is fine or with smaller fibres.
  5. Add garlic, kaffir lime zest and cilantro roots (or stems).
  6. Add 1 tbsp salt. Salt also helps to grind and break up chillies into smaller pieces.
  7. Add shallots. Once shallots are added, the juice in shallots makes it slippery to grind other ingredients effectively.
  8. Pound until the mixture turns into a fine paste then, add shrimp paste and continue pounding to mix in the paste.

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