Nam Phrik Daeng Kaeng ( Red Curry )

       Red curry (Thai: แกงเผ็ด; RTGS: kaeng phet, IPA: [kɛːŋ pʰèt], lit: spicy soup)is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercornsand lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bambooshoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog,snake or duck. Tofu, and meat analogues or vegetables such as pumpkin, can be substituted as a vegetarian option. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice. The standard red curry paste contain sshrimp paste, which renders it inappropriate for vegetarians. There are, however, vegetarian red curry pastes available.

        Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).

Recipe of Red Curry Paste ( Nam Phrik Kaeng Daeng )

Prepare this authentic Thai curry paste to make our family's Thai Red Curry recipe. Freeze any leftover paste up to 2 months in a zip lock bag, in tablespoon size portions, making it easy to add to future curries as needed.

Ingredients

1/3 cup dried Thai chilies

1 Tablespoon + 1 tsp. coarse sea salt

1 heaping Tablespoon (200 grams) garlic cloves

1 pc lemongrass, lower part sliced thinly crosswise
(discard top)

3/4 inch pc of fresh turmeric root (or 1/2 tsp dried)

1 Tablespoon shrimp paste

Preparation

Pulverize in a granite mortar and pestle the dried chillies, sea salt, garlic, lemongrass and turmeric to a fine paste. Blend in the shrimp paste with a spoon. Set aside.

Recipe of Red Curry ( Nam Phrik Kaeng Daeng )

 

Ingredients

1 cup chicken (in smallish bite sized pieces) 
½ cup of coconut milk
½ cup makhua puang (Thai eggplant - these are small round eggplants)
3 tablespoons red curry paste (see below)
2 tablespoons nam pla (fish sauce) 
1 tablespoon sweet basil 
1 tablespoon palm sugar
2 kaffir lime leaves (or a little lime zest)

 

Instructions

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil apppears on the surface. Skim off the oil, and discard it. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till thechicken is cooked through. Serve with steamed white Jasmine rice. 

The Thai name of this dish literally means "hot red chicken curry".There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai). Thoughin Thai restaurants in the west, green curry is often the hottest style of curry, as the name indicates, this red curry is generally the hottest inThailand. If you reduce the amount of curry paste to ameliorate the heat, theresulting dish will lose its red coloration. To offset this you can add a littletomato paste to the mixture.

Red Curry Paste

Thanks guys for reading my blog♥wait my next post yeah ♪

HTML Comment Box is loading comments...