Thida Thai Restaurant :: Authentic Thai Restaurants

	Red Curry Paste : Phrik Kang Ped This paste gets its colour from the large number of fresh red chillies that are the prime ingredient. It is a complex paste, and classically includes cumin seeds, shallots, garlic and lemon grass, as well as fresh coriander (cilantro) roots, peppercorns, cinnamon and shrimp paste. Red curry paste is most often used in beef curries and robust chicken dishes.
Ingredients	Quantity
Big dried chillies, soaked in hot water for 15 minutes and de-seeded Chopped shallot Chopped garlic Chopped galangal Chopped lemon grass Chopped kariff lime rind Chopped coriander root Black pepper corns Shrimp paste Coriander seed Cumin seed Pounded cinnamon	13 3 teaspoons 4 teaspoons 1 tablespoon 2 teaspoons 2 teaspoons 1 tablespoon 20 1 teaspoon 1 tablespoon 1 teaspoon 2 teaspoons
Preparation
1. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. 2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. The add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. 3. This can be stored in a glass jar in the refrigerator for about 3-4 months.