Red curry paste (Krung gaeng deng) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 210) by Jeffrey Alford and Naomi Duguid

  • shallots
  • shrimp paste
  • coriander leaves
  • coriander seeds
  • galangal
  • lemongrass
  • limes
  • dried chiles
  • cumin seeds

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

  • sherrib on August 13, 2014

    I had all of the ingredients for this except for the kaffir lime - I substituted regular lime zest. Also, I omitted shrimp paste (this probably made a big difference to my final dish (quick chicken with red curry on the same page)) so to make up for the umami flavor, I added a bit of soy sauce to my final dish - NOT to the paste - just to my dish.) Also, instead of soaking the dried chiles, I deseeded them and then put them in my toaster oven for a bit on 200 degrees. They dried out and were super easy to grind in the mortar and pestle. The final paste was delicious but too spicy for us. Either soaking the chiles would have reduced some of the spiciness, or I will want to use less of them next time. The quick chicken curry was delicious as a result of investing much time and effort in aquiring, processing and, finally, manually processing the ingredients in a mortar and pestle.

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