Southern Red Curry Paste - Prig Gang KuaTai พริกแกงคั่วใต้

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southern red curry paste southern red curry paste

Southern Red Curry Paste has similar ingredients as its central plain counterpart, basic red curry paste. The exceptions are the addition of fresh turmeric and peppercorns and the omission of cilantro roots.  

This curry paste is bright red because of the dried peppers and fresh turmeric. The heat comes from both the chili peppers and the peppercorns.

People who love southern Thai food know how fiery hot southern food normally is; this curry paste is no exception as it's made with dried Thai chilies, the small hot peppers. However, in this recipe, you have a choice of using the fiery hot chilies or the milder ones.

This Southern Red Curry Paste can be used for making several popular dishes such as kua gling, snail curry and fish gut curry.

10 Servings, Prep Time: 30 Minutes, Total Time: 30 Minutes

Tips and Techniques

  • If you have a large stone mortar, you're in luck: this job can be done quicker than the time stated for this recipe. Unfortunately, I only have a small mortar and pestle.  For hard ingredients like lemongrass and chili peppers, it takes me 5 minutes to pound each ingredient into pulp. 
  • Always pound dry spices first. In this recipe, it's the peppercorns. Their round shape causes them to escape the pestle and hide amongst other wet ingredients. Follow then with the hardest ingredient to grind, the chili peppers. 
  • Chili peppers are always pounded with salt. Salt acts like sand, keeping the wet peppers from slipping. 
  • Next, pound the hard ingredient with the least amount of liquid. That means galangal, lemongrass, kaffir lime zest. 
  • Dry or powdered turmeric can be substituted for a fresh roots, but it will lack the fresh scent.
  • Using fresh lemongrass, and thinly slicing it first makes pounding it easier.  
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