Best 3 Red Curry Paste Gaeng Pet Recipes

**Red Curry Paste: A Spicy Symphony of Thai Cuisine**

In the culinary tapestry of Thai cuisine, red curry paste stands out as a vibrant and fiery condiment, adding a symphony of flavors to a diverse range of dishes. This aromatic paste forms the heart of many beloved Thai curries, captivating taste buds with its bold and spicy character. Its versatility extends beyond curries, making it an indispensable ingredient in stir-fries, noodles, and even dipping sauces.

Our collection of red curry paste recipes offers a journey through the depths of Thai culinary traditions. From the classic Gaeng Pet, a rich and aromatic curry bursting with the flavors of lemongrass, galangal, and kaffir lime leaves, to the fiery and tangy Gang Ped Prik Sod, a curry that features the vibrant heat of green chilies and the sour notes of tamarind, we have a recipe for every palate.

Whether you're a seasoned Thai food enthusiast or embarking on your first culinary adventure, our recipes will guide you through the art of creating this essential Thai condiment. With step-by-step instructions and carefully curated ingredient lists, we'll help you unlock the secrets of crafting the perfect red curry paste, a cornerstone of Thai cuisine. So, gather your ingredients, prepare your mortar and pestle, and let's embark on a culinary journey to discover the vibrant world of Thai red curry paste.

Check out the recipes below so you can choose the best recipe for yourself!

RED CURRY PASTE (GAENG PET)

Red Curry Paste (Gaeng Pet) image

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

Ingredients

8 long dried red chilies, deseeded and chopped
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1 teaspoon white pepper
2 tablespoons chopped garlic (about 4 cloves)
2 stalks lemongrass, finely chopped (only the white part)
3 coriander roots, chopped
1 teaspoon kaffir lime zest or 1 teaspoon finely chopped fresh lime leaves
1 inch galangal, chopped
1 teaspoon salt
2 teaspoons shrimp paste

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)

Red Curry Paste (Krueng Gaeng Peht) image

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

Ingredients

1/2 cup small dried red chili
10 peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon finely chopped peeled fresh galangal or 1 tablespoon fresh ginger
1 teaspoon minced lime peel
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
1 teaspoon shrimp paste
1 teaspoon salt

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

RED CURRY PASTE (KRUNG GAENG DENG)

Red Curry Paste (krung gaeng deng) image

For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge, but once you do making it is fairly easy. Adapted from "Hot, sour, salty, sweet"

Provided by drhousespcatcher

Categories Thai

Time 50m

Yield 1 1/4 cups

Number Of Ingredients 12

Ingredients

1 1/2 cups dried small red chilies, stemmed,seeded and broken into pieces (about 1 1/2 oz)
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seed
1/8 teaspoon black peppercorns
2 stalks lemongrass, trimmed and minced
1 tablespoon coriander root, coarsley chopped
1/4 cup galangal, coarsley chopped
1 teaspoon lime zest
1/4 cup garlic, chopped
1/4 cup shallot, coarsley chopped
1 teaspoon salt
1 1/2 teaspoons shrimp paste

Steps:

Place chiles in a bowl and cover with hot water.
Keep chiles submerged for 30 minutes or more.
Heat a small heavy skillet over medium high heat and dry roast coriander seeds (about 3 minutes), cumin seed and peppercorns (about 1 minute each).
Use a spice grinder to grind the spices together into a powder.
Mortar and Pestle Method: Place ground spices in mortar, add lemongrass, coriander roots and galangal and pound to a paste.
Add lime zest to blend.
Add garlic, shallots and salt and pound to a smooth paste.
Transfer to a bowl and set aside.
Drain chiles, place in mortar, and pound to a paste.
When chiles are fairly smooth, add shrimp paste and pound together.
Add reserved spice paste and pound together.
Blender Method: Chop coriander roots,galangal,garlic and shallots fairly fine.
With blender running, add to blender.
Add spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste.
It may be necessary to stop and scrape down sides of blender.
Add a bit of chile soaking water if mixture seems very dry.
Drain chiles, reserving liquid.
Add to blender with enough soaking liquid to blend into a thick paste.
Store in refrigerator (should keep a couple of months) or I freeze in an ice cube tray and transfer to a freezer bag when frozen.

Nutrition Facts : Calories 164.2, Fat 2.5, SaturatedFat 0.2, Sodium 1891, Carbohydrate 35.3, Fiber 6.1, Sugar 10.4, Protein 7.2

Tips:

To make the best red curry paste, use fresh, high-quality ingredients.
If you can't find fresh lemongrass, you can use dried lemongrass. Just soak it in warm water for 30 minutes before using.
If you don't have a mortar and pestle, you can use a food processor to make the paste. Just be careful not to over-process it, or the paste will become too smooth.
Red curry paste can be stored in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.
When using red curry paste, start with a small amount and add more to taste. It's easy to add more heat, but it's difficult to remove it.

Conclusion:

Red curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. It's perfect for curries, stir-fries, soups, and even marinades. With its unique blend of flavors, red curry paste is sure to add a touch of excitement to your next meal. So, what are you waiting for? Give it a try today!