https://youtu.be/N4lC0UtA5rc
RECIPE:
Equipment
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mortar & pestle or food processor
Materials
- 1 tsp White peppercorns
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 2 Green spur chilis, seeds removed and chopped
- 1 Green bird’s eye chili, chopped (for spiciness)
- 1 Stalk Lemongrass, finely chopped
- 1 tbsp Galanga ginger, finely chopped
- 1/2 tsp Kaffir lime rind (skin), finely chopped
- 2 tbsp Shallots, finely chopped
- 1 Clove Garlic, finely chopped
- 1 tbsp Coriander root, finely chopped
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Instructions
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Roast cumin seeds, coriander seeds, and white peppercorns in dry wok until brown.
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Place roasted seeds in a mortar and pound until powdered.
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Add green spur chilis, bird’s eye chili, and salt into mortar and pound with the powdered seeds until a fine paste.
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Add galanga ginger 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. Finished and ready to 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.