Red Curry Paste (Vegetarian)

https://youtu.be/sXG2-L6p7eE
RE

RECIPE:

EQUIPMENT

  • mortar & pestle or food processor

INGREDIENTS  

  • 1 tbsp Galanga, chopped
  • 1 tbsp Lemongrass, chopped
  • 1 tbsp Coriander root, chopped
  • 1 tbsp Garlic, chopped
  • 1 tbsp Shallot, sliced
  • 1 tsp Kaffir lime skin, chopped
  • 5 Dry red spur chilis, soaked, cut, seeds removed

DRY SPICES:

  • 1/2 tsp White peppercorns
  • 1/2 tsp Coriander seeds
  • 1/2 tsp Cumin seeds
  • 1 tsp Salt

INSTRUCTIONS 

  • Remove seeds from red spur chilis, cut up, and soak in warm water at least 15 minutes.
  • Chop up all ingredients
  • Put dry spices in mortar and pound to a powder.
  • Add red spur chilis and pound to a paste
  • Add galanga and lemongrass and pound to a paste
  • Add coriander root and kaffir lime skin and pound again to a fine paste
  • Add shallots and garlic and pound to a paste.
  • Scoop into a bowl and refrigerate.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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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.