Red and green curry pastes are the basis for most Thai curries.
Combine all the ingredients except the oil in a blender and process until smooth.
Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-½ cups. From: Thailand The
Your Red Curry Paste - Nam Prik Gaeng Ped * is ready. Happy cooking!
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