Red curry paste (Kruang kaeng dang) from Charmaine Solomon's Thai Cookbook: A Complete Guide to the World's Most Exciting Cuisine by Charmaine Solomon

  • shrimp paste
  • coriander seeds
  • galangal
  • lemongrass
  • peanut oil
  • paprika
  • turmeric
  • black peppercorns
  • cumin seeds
  • red chillies
  • kaffir limes
  • coriander roots
  • purple shallots
  • coriander stalks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown onions for purple shallots, and lemon zest for lemongrass.

  • debkellie on September 04, 2020

    Very tasty paste: freezes beautifully. Great stand-by in the freezer in tablespoon lots (ice cube trays!)

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