Kaeng Kua is ‘basic’ Thai red curry paste that I will use in the next few days to make a thai red curry with chicken and thai fish cakes. Like so many other foodstuffs, thai red curry paste is better homemade from scratch than store-bought. It is to easy to prepare, the hard part may be to locate all of the authentic ingredients. This is Miranti’s authentic recipe from The High Heel Gourmet. She is very clear about what is authentic and what is not. I’ve cheated only a little here, as I’ve used the zest of a regular lime rather than a kaffir lime. I did use actual cilantro roots though. Just as green curry paste, this paste has great depth of flavor due to its freshness. The dried red chile peppers I used are apparently not as red as they should be, as my curry paste turned out more brown than red. But the taste was absolutely fine.
1/4 cup chopped galangal
1/2 cup thinly sliced lemongrass
1 whole garlic bulb, peeled and chopped
1/2 cup thinly sliced shallots
1 tsp grated kaffir lime zest
1 Tbsp chopped cilantro root
1 Tbsp Thai shrimp paste
1 Tbsp salt
…and soak them in cold water for at least 10 minutes.
Freh green tagliatelle with ‘white’ ragù is a great dish that I will make again soon. The ragù is white because hardly any tomato is used, giving it a very elegant flavor.