Spicie Foodie ™

Healthy, Fresh, and Delicious Recipes to Spice up Your Kitchen ™

  • Home
  • About
  • Contact
  • My Books
    • Yummy Pics, Food Photography for Bloggers
    • An Epiphany of the Senses Cookbook
    • Foodista Best of Food Blogs Cookbook
  • Press
  • Photography
    • Tutorials
    • Food Photography Gear
  • Faves
  • YBR
  • Store
  • Copyright
  • Sponsor

Red Thai Curry Paste ~Krung Kaeng Phed

September 4, 2009 by Nancy Lopez-McHugh 17 Comments


In Thai cuisine curry paste is an essential ingredient to prepare many dishes but of course the main dishes being curries. There are several paste, red, yellow, green, Panaeng and the more Indian influenced Massaman curry paste. I’ve made them all except the Panaeng, which I will try and then post. The first Thai curry paste recipe I have is for red curry paste. This recipe is from my cookbook called , “The Complete Asian Cookbook” by Charmaine Solomon . Home made red Thai curry paste is very easy and fast to make, you may get addicted to making your own and not buy prepackaged again. There is nothing wrong with the couple of prepackaged ones I’ve bought, but I like making my own to control the spiciness and make sure all the necessary ingredients are included and none left out. Of course there’s the preservatives used, yuck, which I try to avoid as often as possible.

One of the ingredients is shrimp paste, I have to leave this out because I have not been able to find here. So to still give the curry paste a seafood taste I add the fish sauce. Shrimp paste also adds a redness to the paste so that’s why I add the paprika, merely for color aesthetics and does not affect the taste. If you are a vegetarian you can omit both or either of the shrimp paste and fish sauce. The recipe below can be doubled or tripled, and you can adjust the heat as you like.
red thai curry paste ingredientsYour ingredients:
4-6 dried red chillies
2 small brown onions, chopped
1 tsp. / 5 ml peppercorns (about 68 )
2 tsp. / 10 ml ground cummin ( 2 1/2 tsp. / 12 ml whole)
1 tbsp. / 15 ml ground coriander ( 1 1/2 tbsp. / 22.5 ml whole seeds)
2 tbsp./ 30 ml fresh cilantro chopped ( including the stems and roots)
1 tsp. / 5ml salt
2 tsp. / 10 ml finely chopped lemon or lime peel
1 tsp. / 5ml lemon grass powder
1 tsp / 5ml ginger powder
1 tbsp. /2-3 cloves , chopped garlic
2 tsp. / 10 ml shrimp paste (Subs. 2 tbsp. / 30 ml fish sauce)
1 tbsp. / 15 ml vegetable oil
1 tsp. / 5 ml turmeric
2 tsp. / 10 ml paprika ( only for color)
home made curry paste
1. In a small bowl pour some hot water and add the dried chillies to soak and soften them for about 8 minutes. If you are using whole spices, first grind those in a mortar and pestle or spice grinder. Next chop the onion, cilantro and lemon peel. Drain the chillies and remove the stems. ( If you want the curry paste a bit milder remove and discard the seeds, otherwise leave them in.)

2. In a blender add all the ingredients including the ground spices, and oil. Blend to a thick paste, if it’s too dry you can add a little water or more oil.
Viola! , red curry paste ready to go and cook any delicious Thai dish. The paste will keep fresh in the refrigerator for a couple of weeks or longer, in the freezer up to 2 months,that’s if you don’t use it up before 2 months:) By the way it does freeze well, I scoop 2- 3 big spoonfuls into small plastic bags and divide into portions that way you only need to defrost what you need for a meal.
easy fast thai curry

Filed Under: Asian, Curry, Spices & Spice Mixtures, Thai

« Grilled Cheese -n- Tomato sandwich with herbs
Luscious Thai Chicken Pineapple Curry and The 5 Flavors of Thai Cuisine »

Comments

  1. raquel says

    September 4, 2009 at 22:48

    we love thai food!

    Reply
  2. Theresa111 says

    September 4, 2009 at 23:28

    Simply loved, loved, loved the photo of the named spices. Excellent! Your site is so beautiful!

    Reply
  3. TasteHongKong says

    September 5, 2009 at 02:43

    Yes, I add paprika as well.

    Reply
  4. Andrea@WellnessNotes says

    September 5, 2009 at 15:21

    I love Thai food. The recipe sounds great! Thanks for sharing! :)

    Reply
  5. Olive says

    September 5, 2009 at 18:00

    I love curries, but I have not tried using curry paste, just the powder. This looks simple enough to make, I will definitely try this, I have most of the ingredients at hand except for 3, cumin, coriander and cilantro root. Thanks for sharing this :)

    Reply
  6. Spicie Foodie says

    September 5, 2009 at 20:31

    raquel~ it is good isn't it:)

    Theresa111~ I think it created a beautiful color palette so I had to shoot it. Thank you:)

    TasteHongKong~ good to hear I'm not the only one:)

    Andrea@WellnessNotes~ Thank you:)

    Olive~ Oh you must try curry paste, it's so fresh and different tasting than powders. It really is a simple and easy thing to make. If you can't find the cilantro with root, just use the whole thing leaves and stalks will still be good.Please come back and let us know how it works out for you Ok? :)

    And all of you I will share a really good and unique recipe for curry using this paste in the coming days.

    Reply
  7. mjskit says

    April 17, 2013 at 05:30

    Oh this is definitely doable! I love this! Thanks for providing the link here.

    Reply
    • Spicie Foodie says

      April 17, 2013 at 14:33

      Yay, glad to hear it MJ:)

      Reply
  8. ek says

    January 13, 2014 at 08:53

    Would it be okay to use sesame oil instead of vegetable? Or will that alter the taste unfavorably.

    Reply
    • Spicie Foodie says

      January 13, 2014 at 08:55

      Hi! I have never tried it myself, but I think it’s worth a try. Enjoy!

      Reply
  9. Saloni says

    February 19, 2014 at 05:43

    Thanks a lot…looks tasty… will try it :)

    Reply

Trackbacks

  1. Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine says:
    August 5, 2011 at 21:30

    […] Previous post: Red Thai Curry Paste ~Krung Kaeng Phed […]

    Reply
  2. Thai Curried Fried Rice with Fish  says:
    February 6, 2012 at 07:02

    […] you can adjust it to your personal taste. I like to use my homemade red curry paste (recipe here: http://www.spiciefoodie.com/2009/09/04/red-thai-curry-paste-krung-kaeng-phed-2/ ) but commercial will also due. If using commercial curry paste be aware that different brands are […]

    Reply
  3. A Taste From The Past: Curry Spice Mixes | Spicie Foodie Homemade Curry Spice Mixes and Pastes Recipes says:
    April 15, 2013 at 22:06

    […] Red Thai Curry Paste or Krung Kaeng Phed […]

    Reply
  4. 24 Cilantro Facts 24 Cilantro Facts You Need To Know | Food Info on Spicie Foodie says:
    February 15, 2014 at 06:57

    […] • The root has more taste than the leaves, stems and seeds. Don’t throw it out because you can grind it up to make Thai curry pastes. […]

    Reply
  5. Curried Spicy Chicken and Basil | Healthy Curry Recipes by Spicie Foodie says:
    February 25, 2014 at 11:53

    […] 1 heaping tbsp red curry paste (adjust to taste or make your own) […]

    Reply
  6. 20 Vegetarian Curry Recipes for #MeatlessMonday | Healthy Vegetarian Recipes on Spicie Foodie – Spicie Foodie ™ says:
    January 3, 2015 at 22:32

    […] spice mixes and pastes recipes so you can make them at home. Garam Masala ~ Indian Curry Spice Red Thai Curry Paste or Krung Kaeng Phed Thai Green Curry Paste Malaysian Meat Curry […]

    Reply

Leave a Reply to mjskit Cancel reply

Your email address will not be published. Required fields are marked *

Let’s Connect

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

—

Cooking Videos

https://www.youtube.com/watch?v=xXes5qwtAuk

Learn Food Photography From Me

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

My Foodie Prose

Search Spicie Foodie

Categories

Recommended Books

   

Official Blogger

Official Meatless Monday Blogger

…

cool kitchen gadgets

cool kitchen gadgets

Free Photography Tutorials

Food Photography, Tutorials,Spicie Foodie, spicy food,how to photograph food, food blogger photography, shooting food, artificial light, natural light

Super Deals!

Help support Spicie Foodie by placing your Amazon purchases through the banner link. Thank you for your support!  

As Seen On

Cooking Videos for Your Website

Recipe Video Services

Copyright © 2009 - 2020 · Nancy Lopez-McHugh and Spicie Foodie | Theme by Restored 316

Copyright © 2020 · Tasteful Theme on Genesis Framework · WordPress · Log in