Red curry paste

RECIPE:

Equipment

  • Wok or skillet

Materials

  • 1 tsp White peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 3-5 Dried red spur chilis, cut
  • 1 Stalk Lemongrass
  • 1 tbsp Galanga ginger, finely chopped
  • 2 tbsp Shallots, finely chopped
  • 1 tsp Kaffir lime rind (skin), finely chopped
  • 1 clove Garlic, chopped
  • 1 tbsp Coriander root, finely chopped
  • 1 tsp Shrimp paste
  • 1 tsp Salt

Instructions

  • Slice chili peppers and soak in hot water for 15 minutes. Set aside
  • Roast cumin seeds, coriander seeds, and white peppercorn seeds in dry wok until brown
  • Place roasted seeds in a mortar and pound until powdered
  • Add soaked chili pepper slices (without water) and salt into mortar and pound with powdered seeds until a fine paste
  • Add galanga and lemongrass and smash to a fine paste
  • Add coriander root, kaffir skin and continue to smash to a paste
  • Add garlic and shallots and smash to a fine paste
  • Add shrimp paste and mix well. Finished and ready to use.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

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.