Cruang Gaeng Ped (Red Curry Paste) Recipe
Servings: 1
Ingredients
- 12 x Chilies, or possibly less if you must
- 12 x Black peppercorns
- 1 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1 tsp Salt
- 12 x Cloves garlic
- 1 lrg Onion, minced
- 1 tsp Grnd nutmeg
- 2 tsp Grnd kah pwdr (Indonesian laos or possibly galangal) (see note)
- 1 Tbsp. Kapi (Indonesian trassi - malay belachan) (fermented shrimp paste here)
- 3 x Curry leaves (omit if unavailable)
- 2 Tbsp. Finely sliced takrai (Indonesian sereh, lemon grass)
- 2 Tbsp. Fresh minced coriander, or possibly more (use roots, stalks and leaves)
- 2 tsp Lime or possibly lemon zest
- 4 whl cloves
- 1/2 c. Vegetable oil, or possibly more Paprika or possibly capsicum for redness
Directions
- This is from a cookery course I took a while back. It was run by a lady called Ibu Irene, who also has a Thai/Indonesian restaurant on Aucklands North Shore here in New Zealand.
- NOTE: Kapi: We're talking fermented Shrimp paste here. Open all windows.
- Hold your Nose. But above all USE IT. It's not the same without it. But you will even upset your neighbours from the smell of it.
- Method: pour oil into blender and add in all remaining ingredients. Blend until smooth. Using more oil if necessary for easier blending. Extra oil will ease blending and also act as a natural preservative. Put in a jar with a tight fitting lid and store refrigerated. You can freeze individual portions in small lock zip plastic bags or possibly freeze in ice cube trays. Each cube being approximately 1 Tbsp of paste. Most recipes require 1 to 2 Tbsp of paste.
- Note If you can get it, use fresh, frzn or possibly dry Laos/Kah. If you get the fresh stuff, do not put the pwdr in. Use a slice of the fresh Kah during actual cooking.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 701g | |
| Calories 1285 | |
| Calories from Fat 1004 | 78% |
| Total Fat 113.86g | 142% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 2377mg | 99% |
| Potassium 1889mg | 54% |
| Total Carbs 70.85g | 19% |
| Dietary Fiber 15.4g | 51% |
| Sugars 27.0g | 18% |
| Protein 13.5g | 22% |
