This red curry paste is called Gang Phed or Gang Daeng and is a little bit more elaborate than the most basic, Gang Khua red curry. There are quite a bit more dried spices used for this paste which makes the flavour is more complex and notably more aromatic.
Ingredients
- 1 Tbsp coriander seeds
- 1 1/2 tsp cumin seeds
- 1/4 tsp white peppercorns
- 2 to 5 dried Spur chillies, cut and soaked in cold water
- 1 tsp course sea salt
- 1 1/2 tsp mature galangal, sliced finely chopped
- 1 Tbsp lemongrass, thinly sliced
- 2 tsp Kaffir lime zest, finely chopped
- 2 tsp coriander root, finely chopped
- 2 Tbsp Thai garlic, peeled
- 1/4 cup shallots, roughly chopped
- 1 tsp shrimp paste
Directions
- Dry roast (lightly toast without oil or water) coriander seeds and cumin seeds in a pan on a medium low heat. Keep stirring and do not leave it as it will burn very quickly. Just when they start to release aroma, take off the heat. Let cool completely.
- Pound the seeds and the white peppercorns to fine powder in a mortar with pestle, or in a coffee grinder.
- In the mortar, add all the chillies and salt, pound them together until quite fine.
- Add a bit at a time of galangal, lemongrass, Kaffir lime zest, garlic, and shallots. Pound until well combined after each addition.
- Add shrimp paste; pound until all combine and the paste is smooth.
- Use immediately or fry in oil and coconut milk before storage in freezer or fridge.
