Red Curry Paste Krung Gaeng Deng
Unlock the essence of traditional Thai cuisine with this vibrant and aromatic Red Curry Paste, or Krung Gaeng Deng. Bursting with bold flavors, this homemade curry paste combines the earthy heat of dried red chilies with the citrusy brightness of lemongrass, galangal, and kaffir lime zest. Ground spices like coriander and cumin lend a warm, toasty depth, while shrimp paste adds a savory umami punch. This recipe invites you to grind or blend these fresh ingredients into a silky paste, perfect for elevating your favorite Thai dishes, from classic red curries to marinades. Ready in under 20 minutes, this versatile, preservative-free paste is a must-have for home cooks craving authentic Thai flavors. Store it in the fridge or freezer for a convenient dash of homemade magic in your meals.
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Recipe Information
Ingredients
- 10 pieces Dried red chilies (medium-hot, deseeded)
- 4 pieces Shallots (peeled and chopped)
- 6 pieces Garlic cloves (peeled)
- 2 stalks Lemongrass stalks (trimmed and thinly sliced)
- 1 tablespoon Galangal (peeled and thinly sliced)
- 1 teaspoon Kaffir lime zest
- 1 tablespoon Coriander roots or stalks (chopped)
- 1 teaspoon Ground coriander seeds
- 1 teaspoon Ground cumin seeds
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste
- 2 tablespoons Vegetable oil or water (for blending)
Instructions
Begin by soaking the dried red chilies in warm water for 10 minutes, or until they become soft and pliable. Once softened, drain the chilies and set them aside.
In a mortar and pestle or a food processor, add the softened chilies, chopped shallots, garlic, lemongrass, galangal, and kaffir lime zest.
Pound or blend the mixture into a coarse paste, ensuring all the ingredients are evenly combined.
Add the coriander roots or stalks, ground coriander seeds, ground cumin, and white peppercorns to the mixture. Continue pounding or blending until the mixture becomes smoother.
Incorporate the shrimp paste into the mixture, mixing thoroughly to distribute its flavor evenly.
If using a food processor, add the vegetable oil or water to help the ingredients blend into a smooth paste. Adjust the consistency to your preference.
Taste the paste and adjust if necessary. Add more garlic, shallots, or shrimp paste based on your desired flavor profile.
Store the red curry paste in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
