From the ripe red chilies, NAM PRIK KRUNG KAENG PED, or Thai red curry paste is a medium heat curry by Thai standards, with a strong citrus flavor derived from galangal, lemongrass and lime peel. This dry red Thai curry powder that can easily be transformed into a paste by mixing it with water or fish sauce to the desired consistency.
This most versatile of the Thai curry pastes can be easily made using our specially blended Thai red curry powder mixed with water to form a paste-like consistency. For a more traditional Thai flavor, the water can be substituted with fish sauce alone or in combination with shrimp paste (about 1 tablespoon shrimp paste to 2-3 tablespoons curry powder). Mix the Thai red curry powder with enough fish sauce to make a paste-like consistency.
To make a savory Thai curry (i.e. panaeg nua); fry 4-6 tablespoons of the curry paste in thick coconut milk cream (the solid and fatty part that rises to the top of the can), add meat and cook through, add roasted peanuts or peanut butter with the rest of the coconut milk, mix in your favorite vegetables, sweeten with some sugar (preferably palm sugar or brown sugar), give it a little tartness with tamarind paste or lime juice, and soy sauce for salt.
Thai blend hand mixed from: Chile pepper, garlic, lime peel, galangal, coriander, lemongrass, black pepper, cumin, fennel, mace and shallots.
