“Krueang Gaeng Paa” (
เครื่องแกงป่า) is a variant of red curry paste that often uses fresh green chilies in addition to the typical
dried chilies. Ingredients such as lemongrass, galangal and krachai are also used.
Depending on the recipe, these spices are roasted before being crushed, which gives the whole paste a more or less strong roasted aroma. The paste is also
called “Prik Gaeng Paa” (
พริกแกงป่า) or “Nam Prik Gaeng Paa” (
น้ำพริกแกงป่า).
