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    Vegan Red Curry Paste (Prik Gaeng Phet)

    18 September, 2014 by Kip 5 Comments

    Red curry is not one single dish, nor is there a universal red curry paste. Personal preference and regional differences play a role in how a curry paste is made, and that isn't even touching on variations of use to make a meal. Prik gaeng phet forms the base of the flavour profile most non-Thais associate with red curry, and is the type of red curry paste you are most likely to purchase in jars at the supermarket.

    Thai Red Curry Paste
    Homemade red curry paste

    This is a straightforward recipe for a medium spiced home made red curry paste that is devoid of shrimp paste. For added heat, pop a few more chillies (especially dried red bird's eyes) into the mix. If you can't find coriander root then use stems.

    Finding kaffir limes in the UK is difficult, but it is possible to source them dried and/or frozen. If you pound the paste by hand (see tips on making curry pastes), avoid managing to fling chilli into your eye like I did.

    Thai Red Curry Paste
    Print Recipe

    Vegan Red Curry Paste (Prik Gaeng Phet) พริกแกงเผ็ด

    Red curry encompasses a huge range of dishes, but this is a good universal prik gaeng phet red curry paste. The addition of nutmeg may seem unusual, but don't let it put you off. The addition is based on a recipe given to me by a restaurant outside of Chiang Mai, in the North of Thailand.
    Cuisine: Thai

    Equipment

    • Pestle and mortar

    Ingredients

    • 5 long red dried chillies
    • 1 teaspoon coriander seeds
    • ½ teaspoon cumin seeds
    • 5 white peppercorns
    • ½ teaspoon salt
    • 1 tablespoon + 1 teaspoon finely sliced lemongrass
    • 1 tablespoon finely chopped galangal
    • 1 teaspoon finely sliced kaffir lime rind
    • 1 tablespoon minced garlic
    • 1 teaspoon chopped coriander root
    • 2 tablespoons finely sliced shallot
    • ¼ teaspoon freshly grated nutmeg ground (optional)

    Instructions

    • Slice the dried chilies open and remove the seeds. Cut into small chunks and soak in hot water until soft. Drain.
    • Toast the cumin and coriander seeds over medium heat by shaking them around in a pan for a minute or two until lightly toasted and fragrant. Grind to a powder with a pestle and mortar, along with the white peppercorns, then remove to a smaller bowl.
    • Pound the salt and soaked chilies to a paste in the mortar, followed by the lemongrass. Continue in the order of ingredients listed, ensuring each is pounded into a smooth paste before adding the next. Once the shallot has broken down into the paste, add the previously ground spices and nutmeg, if using.
    « Art of Curry Paste: Tools of the trade
    Art of curry: boiled versus fried »

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Ksenia of At the Immigrant's T

      September 19, 2014 at 1:34 pm

      Oh no! Flinging chilli into the eyes is, unfortunately, something I've experienced many a time. Usually it's more like smearing for me.

      Reply
      • Kip

        September 20, 2014 at 10:17 am

        It's a gift!

        Reply
    2. Diana So

      June 16, 2015 at 5:01 pm

      I'll have to walk around the markets hear to see if I do find any coriander root, but know I can finally give into my cravings and make a vegetarian ka poon. Thank you lots!

      Reply
      • Diana So

        June 16, 2015 at 5:01 pm

        *here

        Reply
      • Kip

        June 17, 2015 at 3:51 pm

        Worst case just use coriander stems 🙂

        Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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