Red Curry Paste Krung Gaeng Deng Food
RED CURRY PASTE (GAENG PET)
Make and share this Red Curry Paste (Gaeng Pet) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 6 tablespoons
Number Of Ingredients 11
Steps:
- Using mortar and pestle or grinder blend all the ingredients together until they form a smooth paste.
- You should have about 6 tablespoons.
Nutrition Facts : Calories 30.3, Fat 0.3, Sodium 394, Carbohydrate 6.6, Fiber 1.1, Sugar 3.2, Protein 1.4
RED CURRY PASTE (KRUENG GAENG PEHT)
From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the exception of the fresh lemongrass (you can substitute 4 tsp dried) all of the ingredients are easy to find. I sometimes also substitute a little lime juice for the peel and green onions for the shallot. You can also roast batches of seeds ahead of time--just don't grind them until you're ready to use them.
Provided by Renegade Chef
Categories Thai
Time 30m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
- Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
- Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
- Chop lemongrass stalks and add to mortar.
- Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
- Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
- Refrigerate in a tightly covered glass jar; keeps up to one month.
Nutrition Facts : Calories 108.2, Fat 1.8, SaturatedFat 0.1, Sodium 2346, Carbohydrate 22.9, Fiber 3.9, Sugar 4.4, Protein 4.5
GAENG DAENG SAI FAK THONG LAE MOO (RED CURRY WITH PORK AND SQUASH)
This dish was a simple lunch I made up with things in my pantry. Red Thai curry paste, pork, squash, coconut milk, all things that go together well. I added some green cabbage for good measure. It was very delicious, easy, and fast. Serve hot with rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a medium pot over medium heat. Add curry paste and stir until fragrant, 2 to 3 minutes. Add pork. Stir-fry until cooked through and coated in curry paste, 3 to 5 minutes more. Add coconut milk and bring to a gentle boil. Add squash. Reduce heat and simmer until squash is barely cooked through, 7 to 10 minutes. Add cabbage and simmer 5 minutes more. Season with fish sauce and sugar.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 37.3 g, Cholesterol 54.3 mg, Fat 55.3 g, Fiber 7.8 g, Protein 26.3 g, SaturatedFat 40.6 g, Sodium 779.8 mg, Sugar 13.7 g
KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)
This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
Provided by Meghan
Categories World Cuisine Recipes Asian
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 18.1 g, Cholesterol 46.8 mg, Fat 26.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 22 g, Sodium 801 mg, Sugar 4.4 g
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