Thai Red Curry Paste (Nam Prik Gaeng Ped)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.



10 small dried red chiles, such as piquins, stems removed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 small onions
1 teaspoon black peppercorns
1/2 cup fresh cilantro 
1/4 cup fresh basil or mint leaves
1 teaspoon salt
3 2-inch stalks lemongrass, including the bulb
1 1-inch piece of galangal, peeled
1 tablespoon chopped garlic
1 tablespoon shrimp paste
1 tablespoon corn or peanut oil
1 tablespoon lime zest
1/4 cup water


Soak the chiles in water for 20 minutes to soften, then remove and drain. Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.

Combine all ingredients in a food processor or blender and puree into a fine paste.  Store it in a tightly sealed jar in the refrigerator.

Spicy - Royal Thai Beef Curry

Royal Thai Beef Curry

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This recipe was favorite of King Rama V, who reigned in Thailand from 1869-1910. It is tasty, rich, and very spicy and should be served with hot, cooked rice or cooked Thai noodles. Recipe from 1,001 Best Hot and Spicy Recipes. Royal Thai Beef Curry Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe from 1,001 Best Hot and …

My Instant Curry Fiasco

Dave DeWitt MyBlog Leave a Comment

After I posted my new 12-part series, "A World of Curries" to the Fiery Foods & Barbecue SuperSite, here, I had an obsessive craving to taste some of them.  But making curries from scratch is almost as challenging as preparing mole sauces, so I had second thoughts about spending that much time.  Our friend Geetha had given us a jar …

A World of Curries: The Curry Pantry

Dave DeWitt A World of Curries, Africa, Asia, Caribbean, India Leave a Comment

By Dave DeWitt Note: This is a glossary of the most common ingredients in world curries. I have eliminated some of the more common foods that are curried, such as meats, seafood, fruits, and vegetables, and have concentrated on herbs, spices, seasonings, flavorings, and unusual condiments. Ajowan (Carum copticum).  Called “Bishop’s weed” in some parts of Africa, it is a hairy …

A World of Curries: Making Curry Powders and Pastes

Dave DeWitt A World of Curries Leave a Comment

By Dave DeWitt Recipes: Bafat (Hurry Curry) Classic North Indian Curry Powder Ceylon Dark Curry Powder Cape Curry Powder Trinidadian Curry Paste   The Debate Over Commercial Curry Preparations Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers …