Phrik King Curry Paste is often used for a smooth, peppery taste for grilled fish. It is especially nice with pork and green beans. This is one of the easiest of all curry pastes to make, as well as being very low in fats as this is a dry curry without coconut milk.

This type of dry curry is traditional in the north and north east of Thailand where there are not any coconut trees growing. This type of curry is very weight loss or low calorie friendly.

You can make an entirely vegetable Phrik King Curry using a variety of available fresh vegetables. I especially like green beans, carrots, onions, and eggplants with this curry paste.

This curry paste is a wonderful compliment to seafood including shrimp or whole fish.

6 to 8 dried red chiles, roasted and ground

1/2 tsp sea salt

1" galangal chopped

1 stalk lemon grass

2 tsp cilantro roots

1 tsp minced kaffir lime peel

1 head of garlic, minced

2 shallots, chopped

1 tsp kapi



2 tabs dried shrimp, minced



Pound ingredients with mortor and pestle a little at a time until it is reduced to a paste. It is important to pound all the ingredients together until smooth and well blended. Then add the dried minced shrimps. And pound until blended.

This is great for dry highly seasoned dish using pork, green beans, shrimps, fish, or?