RECIPE:
EQUIPMENT
- mortar & pestle or food processor
INGREDIENTS
- 1 tbsp Galanga, chopped
- 1 tbsp Lemongrass, chopped
- 1 tbsp Garlic, chopped
- 1 tbsp Shallot, chopped
- 1 tbsp Coriander root, chopped
- 1 tsp Kaffir lime skin, chopped
- 5 Dry red spur chilis, deseeded, sliced and soaked
- 1 tsp Shrimp paste
DRY SPICES:
- 1 tsp White peppercorns
- 1 tbsp Roasted peanuts
- 1 tsp Salt
INSTRUCTIONS
- Remove seeds from dry spur chilis, cut up, and soak in warm water. Set aside
- In mortar, add peppercorns and pound to a powder
- Add soaked spur chilis (without the water), salt, and smash to a paste.
- Add galanga and lemongrass, smash to a paste.
- Add coriander root and Kaffir lime skin and smash to a paste.
- Add shallots and garlic and smash again
- Add peanuts and shrimp paste. Smash to a paste and now finished.
- Place in a covered bowl and refrigerate.
ADDITIONAL LEARNING:
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*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.