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.