Khao Soy Curry Paste


4-5       Dry red spur chilis, cut & soaked
1” piece           Chinese ginger, chopped
1                      Coriander root, chopped
2                      Shallots, chopped
2 cloves           Garlic, chopped
1 Tsp   Turmeric
½ Tsp  Roasted cumin seeds
½ Tsp  Roasted coriander seeds
1.5 Tsp            Yellow curry powder
½ Tsp  Salt

1.  Remove seeds, cut, and soak red spur chilis in warm water for 15 minutes.
2.  Chop fresh ingredients—coriander root, shallots, garlic, ginger, turmeric (if fresh)
3.  In mortar, combine cumin seeds and coriander seeds.  Smash to a powder.
4.  Add 2 Tbsp soaked red spur chilis plus salt and pound to a paste.
5.  Add garlic, coriander root, turmeric, ginger, and shallots and pound to a paste.
6.  Add yellow curry powder and combine well.  Done
7.  Store in refrigerator for several months.

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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.

VIDEOS are prepared by Chef Dao, one of our instructors.  Here is a link to her YouTube channel: