How To make Kaeng Ped Cai

Homemade Thai Red Curry Paste Recipe| Keto & Low-carb

In this recipe, I will be making Thai red curry paste, known in Thai as “prik gaeng ped” This red curry paste is the base for more Thai dishes such as: Thai red curry and fish cakes.

Thais traditionally use a mortar and pestle to make the curry paste. The mixture of ingredients will be pounded together until all the oils are released and the ingredients are fully pureed into a paste in texture.

Just like green curry paste ( ). You could use a food processor to make Thai red curry paste much faster. However, when using a blender or food processor you won’t be able to extract all the flavor oils from the ingredients unless you pound them by hand slowly. Some tips are provided (after the instructions below) if you use a food processor.

Please enjoy keto homemade Thai red curry paste recipe!
Comment below if you have tried cooking it.
00:00 Intro
00:20 Ingredients
00:33 Prepare ingredients
01:32 Pounding
02:29 Thai red curry paste is now ready

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INGREDIENTS
===========
10g or 7 dried large red spur chilies, cut into chunks
6g or 10 dried red Jinda chilies or bird’s eye chilies (This is very hot), cut coarse
25g or 2 tbsp shallots, cut coarse
20g or 2 tbsp Thai garlic cloves, coarsely chopped
10g or 2 tbsp lemongrass, finely chopped
7g or 1 tbsp galangal, finely chopped
2.5g or 1 tsp kaffir lime zest
1/2 tbsp shrimp paste
1 tsp salt

Instructions
============
If using a mortar and pestle:
• Soak dried red spur chilies and dried red Jinda chilies in water for 5-10 minutes or until soft. Drain the excess water with strainer.
• Add salt and kaffir lime zest to the mortar and pound until fine.
• Add galanga and lemongrass and pound until fine.
• Add dried red spur chilies and dried red Jinda chilies and pound until fine.
• Add shallots and garlic and pound into fine paste.
• Add shrimp paste and stir together until mix

Tips:
• If you want to use and electric device, you can add a bit of water or stock if the mixture is getting caught in your machine.
• You could use other kind of dried chilies such as, cayenne, fresno, serrano or jalepeno chilies, whichever you prefer and can find at your grocer or supermarket.
• To lower the heat, you can remove the seeds and pith from some of the chilies. You can also substitute dried Jinda chilies with the dried spur chilies.

NUTRITIONS **
==========
Servings 1
Amount per serving
Calories 111
Total Carb 27
Fiber 6
Net Carb 19
Protein 3
Fat 1
**Nutrition provided is for guideline only.

Learning to Cook Thai Food

My Thai sisters teach me how to cook. They are pros I am just a trainee.

Roast duck in red curry แกงเผ็ดเป็ดย่างleftovers Chinese New Year food turn into delicious Thai dish

Roast duck in red curry แกงเผ็ดเป็ดย่าง Leftovers Chinese New Year food turn into delicious Thai dish

Ingredients

Red curry paste
2 Tbsp coriander seeds
1 cumin
1/2 tsp white peppers
1/2 tsp salt
8-10 big dried red chilies, seeds removed and soaked in water for at least 10 minutes and then finely chopped
2 tsp galangal, skin removed, chopped
2 tsp lemongrass, lower third only, chopped
1 tsp kaffir lime skin peel, chopped
1 Tblsp coriander root, chopped
3 Tblsp shallots, chopped
3 Tblsp garlic, crushed
2 tsp shrimp paste


Roast duck red curry
3 cup coconut milk
roast duck, thinly sliced
red curry paste
5 tablespoons fish sauce
3 tablespoons palm sugar
3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
1 fresh pineapple, cut into bite-sized pieces (grapes (optional)
3/4 cup sweet basil leaves (reserve some for garnish)

Preparation
Pour the coconut milk into a sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
Add roast duck.
Then add the coconut milk and simmer for 5 minutes.
Add the pineapple and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.

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Thai Inspired Dinner: The Aimless Cook

In this episode, we make a delicious Thai inspired dinner. I will start by showing you a simple marinade for my Thai chicken. It has an incredible flavor, highlighted by fresh cilantro, lime juice and chili peppers. Then I show you how to make a refreshing papaya salad. Though I bought the wrong papayas, I discovered that mistakes can yield some good results. You'll see.

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