13 each small dried chilies
4 tbsp chopped garlic
2 tbsp chopped lemon grass
1 tbsp chopped coriander root
1 tsp shrimp paste
1 tsp cumin seed
Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the coriander seeds and cumin seeds and dry fry
for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well. Then add the coriander seed-cumin seed
mixture and the shrimp paste and blend again to obtain about 3/4 cup
of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4
months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.
Servings: 1 servings
Nam Phrik Kaeng Daeng (Red Curry Paste) Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
Experts have found proof that recipes existed far back into antiquity, at least as far back as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe in existence, according to food historians are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, something we still use today. Aspicius describes how the ancient Romans were skilled in the use of many spices and herbs, including a few you will know such as bay, mint and dill. During the succeeding few centuries, the powerful and wealthy houses competed to serve up the most exotic banquets, and as a consequence, cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Nam Phrik Kaeng Daeng (Red Curry Paste) recipe.
