Vegetarian Southern Red Curry Paste - Prig Gang Tai Mung Sawirat พริกแกงใต้มังสวิรัติ

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vegetarian southern red curry paste vegetarian southern red curry paste

What sets southern food apart from other regional food in Thailand is the tumeric and the non-stop fiery heat in your mouth, tongue and down in your belly. From this curry paste, many other famous southern dishes are formed. Often, vegetarian versions of classic dishes miss core flavors, but this Southern Red Curry Paste still offers the full southern Thai food experience.

Tips and Techniques

  • When cooking Thai food, use the measurements as a guide. It's ok to have a little more or less of each ingredient. Rule of thumb for making red curry paste is the amount of shallots should not be more than that of garlic.
  • For a less hot curry paste, use larger and milder dried peppers like Anaheim peppers. For a super hot curry paste, used dried small Thai chilis. Add as much as you can stand the heat.
  • I’d recommend a heavy duty blender like Blendtec or Vitamix for making curry pastes easier and faster. Using a self-scraper (like Twister jar) can save time on stopping and scraping the paste down toward the blade.
  • Shortcut on dried chili peppers, I use the Korean red pepper powder for kimchi. It is not spicy hot but has a bright red color which is aesthetically beautiful. The powder is already small which makes grinding easier. But remember to add less salt or no salt because there is already added salt in the pepper powder.
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