This page is also available in: Thai
I know it is easy to reach to the supermarket shelves and grab a pack of Thai curry paste. I hope that you will consider making your own and I think you should. Things often get lost in translation, and even worse if they are commercially pre-packed for five years of use. Thai cooking is based on freshness and if you are serious about Thai cooking, you will be amazed how with just a bit of an effort your food rises into new levels.
Basic Red Thai Curry Paste Recipe
- 10 long dried chilies
- 1/2 teaspoon salt
- 2 tablespoon galangal, finely chopped
- 3 stalks medium size lemon grass (about 5 tablespoon) , finely chopped
- 1 tablespoon kaffir lime zest, finely chopped
- 1 tablespoon coriander root (about 3 stalks), finely chopped
- 8 medium garlic cloves (about 4 tablespoon) , finely chopped
- 2 tablespoon shallots, finely chopped
- 1 1/2 teaspoon gabpi (fermented shrimp paste)
- Soak the chilies in water until soft.
- In a mortar and pestle start pounding the chilies with salt as an abrasive.
- Add galangal and lemon grass and work it finely
- Add rest on the ingredients and pound it until smooth.
- Keep working it until you cannot identify the separate components by smelling it. The paste should wear a new smell, which is the sum of all the ingredients, and is something new.
- Add the gabpi and mix well.
- The paste stores well in air tight container for couple of weeks in the refrigerator.