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About us
"Phakhin Curry Paste is a product from the Huay Krachao community, in collaboration with the Rajabhat University of Kanchanaburi. It utilizes the Separate Out Water innovation to produce a dry curry paste that lasts longer, while maintaining its rich flavor and texture. It is also more economical to use. Phakhin's dry curry paste requires only one-third of the amount of regular curry paste to achieve the same delicious, rich flavor as fresh curry paste in every pot!"
prik gaeng phet
Red curry paste, also known as "prik gaeng phet," is a quintessential element of Thai cuisine that embodies both complexity and depth. It serves as the foundation of many dishes, most notably in the fragrant and robust "gaeng pa," or jungle curry. This dish, characterized by its bold flavors and aromatic herbs, showcases a harmonious blend of fresh vegetables, tender meats, and the fiery essence that the curry paste imparts.
The preparation of red curry paste is an art form in itself, involving the meticulous grinding of dried chilies, garlic, shallots, lemongrass, galangal, and spices. Each ingredient contributes its unique character, resulting in a paste that is vibrant in both color and flavor. When transformed into gaeng pa, the paste is combined with a variety of vegetables and proteins, simmered to perfection, and often enjoyed with jasmine rice or rice noodles.
Gaeng pa stands out for its lack of coconut milk, which allows the natural flavors of the ingredients to shine through. This dish is often enriched by the inclusion of wild herbs and local produce, making it a true testament to the resourcefulness of Thai culinary traditions. The deep, spicy notes of the red curry paste, balanced by the freshness of the vegetables, create a wonderfully satisfying experience celebrated by food enthusiasts around the globe.
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