https://youtu.be/UuvwHSltNVU
RECIPE:
Equipment
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Wok or skillet
Materials
- 1 tsp White peppercorns
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 Stalk Lemongrass
- 2 Green spur chilis, seeds removed and chopped
- 1 Green bird’s eye chili, chopped (adds spiciness)
- 1 tbsp Galanga ginger, finely chopped
- 2 tbsp Shallots, finely chopped
- 1/2 tsp Kaffir lime rind (skin), finely chopped
- 1 clove Garlic, finely chopped
- 1 tbsp Coriander root, finely chopped
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 1/2 tsp Shrimp paste
Instructions
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Roast cumin seeds, coriander seeds, and white peppercorn seeds in dry wok until brown.
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Placed roasted seeds in a mortar and pound until powdered.
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Add green spur chilis, green bird’s eye chili, and salt into mortar and pound with the powdered seeds until a fine paste.
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Add galanga and lemongrass and smash to a fine paste.
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Add coriander root, kaffir skin (peel) and continue to smash to a paste.
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Add garlic and shallots and smash to a fine paste.
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Add turmeric powder and mix well.
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Add shrimp paste and mix well. Finished and ready for use.
ADDITIONAL LEARNING:
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.