Red Curry Paste Gaeng Pet Recipes

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RED CURRY PASTE (GAENG PET)



Red Curry Paste (Gaeng Pet) image

Make and share this Red Curry Paste (Gaeng Pet) recipe from Food.com.

Provided by Latchy

Categories     Thai

Time 20m

Yield 6 tablespoons

Number Of Ingredients 11

8 long dried red chilies, deseeded and chopped
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1 teaspoon white pepper
2 tablespoons chopped garlic (about 4 cloves)
2 stalks lemongrass, finely chopped (only the white part)
3 coriander roots, chopped
1 teaspoon kaffir lime zest or 1 teaspoon finely chopped fresh lime leaves
1 inch galangal, chopped
1 teaspoon salt
2 teaspoons shrimp paste

Steps:

  • Using mortar and pestle or grinder blend all the ingredients together until they form a smooth paste.
  • You should have about 6 tablespoons.

Nutrition Facts : Calories 30.3, Fat 0.3, Sodium 394, Carbohydrate 6.6, Fiber 1.1, Sugar 3.2, Protein 1.4

RED CURRY PASTE (KRUENG GAENG PEHT)



Red Curry Paste (Krueng Gaeng Peht) image

From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the exception of the fresh lemongrass (you can substitute 4 tsp dried) all of the ingredients are easy to find. I sometimes also substitute a little lime juice for the peel and green onions for the shallot. You can also roast batches of seeds ahead of time--just don't grind them until you're ready to use them.

Provided by Renegade Chef

Categories     Thai

Time 30m

Yield 1 cup

Number Of Ingredients 12

1/2 cup small dried red chili
10 peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon finely chopped peeled fresh galangal or 1 tablespoon fresh ginger
1 teaspoon minced lime peel
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
1 teaspoon shrimp paste
1 teaspoon salt

Steps:

  • Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
  • Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
  • Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
  • Chop lemongrass stalks and add to mortar.
  • Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
  • Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
  • Refrigerate in a tightly covered glass jar; keeps up to one month.

Nutrition Facts : Calories 108.2, Fat 1.8, SaturatedFat 0.1, Sodium 2346, Carbohydrate 22.9, Fiber 3.9, Sugar 4.4, Protein 4.5

RED CURRY PASTE (KRUNG GAENG DENG)



Red Curry Paste (krung gaeng deng) image

For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge, but once you do making it is fairly easy. Adapted from "Hot, sour, salty, sweet"

Provided by drhousespcatcher

Categories     Thai

Time 50m

Yield 1 1/4 cups

Number Of Ingredients 12

1 1/2 cups dried small red chilies, stemmed,seeded and broken into pieces (about 1 1/2 oz)
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seed
1/8 teaspoon black peppercorns
2 stalks lemongrass, trimmed and minced
1 tablespoon coriander root, coarsley chopped
1/4 cup galangal, coarsley chopped
1 teaspoon lime zest
1/4 cup garlic, chopped
1/4 cup shallot, coarsley chopped
1 teaspoon salt
1 1/2 teaspoons shrimp paste

Steps:

  • Place chiles in a bowl and cover with hot water.
  • Keep chiles submerged for 30 minutes or more.
  • Heat a small heavy skillet over medium high heat and dry roast coriander seeds (about 3 minutes), cumin seed and peppercorns (about 1 minute each).
  • Use a spice grinder to grind the spices together into a powder.
  • Mortar and Pestle Method: Place ground spices in mortar, add lemongrass, coriander roots and galangal and pound to a paste.
  • Add lime zest to blend.
  • Add garlic, shallots and salt and pound to a smooth paste.
  • Transfer to a bowl and set aside.
  • Drain chiles, place in mortar, and pound to a paste.
  • When chiles are fairly smooth, add shrimp paste and pound together.
  • Add reserved spice paste and pound together.
  • Blender Method: Chop coriander roots,galangal,garlic and shallots fairly fine.
  • With blender running, add to blender.
  • Add spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste.
  • It may be necessary to stop and scrape down sides of blender.
  • Add a bit of chile soaking water if mixture seems very dry.
  • Drain chiles, reserving liquid.
  • Add to blender with enough soaking liquid to blend into a thick paste.
  • Store in refrigerator (should keep a couple of months) or I freeze in an ice cube tray and transfer to a freezer bag when frozen.

Nutrition Facts : Calories 164.2, Fat 2.5, SaturatedFat 0.2, Sodium 1891, Carbohydrate 35.3, Fiber 6.1, Sugar 10.4, Protein 7.2

RED CURRY PASTE



Red Curry Paste image

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.

Provided by tigerduck

Categories     Peppers

Time 1h10m

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 11

10 -12 hot dried red chilies (of the long cayenne variety)
5 garlic cloves, peeled and chopped
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
3 slices galangal (thin slices, fresh or frozen) or 3 slices ginger (thin slices, fresh or frozen)
1 slice fresh kaffir lime rind (I've never used it)
6 -8 coriander roots, washed well and coarsely chopped
fresh ground white pepper
1/4 teaspoon shrimp paste, chopped or 1/4 teaspoon anchovy, from a can chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons bright red paprika

Steps:

  • Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
  • Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
  • Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
  • What you do not use immediately should be refrigerated or frozen.

CHIANG MAI RED CURRY PASTE



Chiang Mai Red Curry Paste image

Another of the recipes from my sister, who went on a cooking class in Thailand. If you can't find galangal you can substitute ginger, for the coriander root you can substitute the stems.

Provided by LilKiwiChicken

Categories     Sauces

Time 20m

Yield 1/3 cup

Number Of Ingredients 9

10 red chilies, dried
1/4 cup water, hot
3 tablespoons garlic, chopped
1 tablespoon galangal, finely chopped
2 tablespoons lemongrass, finely chopped
1 teaspoon lime peel, finely chopped
1 teaspoon coriander root
5 tablespoons shallots, chopped
1 teaspoon shrimp paste or 1 teaspoon salt

Steps:

  • Soak dried chillis in hot water for 15 minutes.
  • While the chillis are soaking, put garlic, galangal, lemongrass, lime peel & coriander root into a mortar (or electric grinder) & pound well.
  • Put shallot, red chillies & shrimp paste into mortar & pound until smooth (and there are no lumps).

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