ingredients for Thai curry paste
Curry pastes are the backbone of Thai cooking. Once you have a paste its easy to throw together a curry. Just add some meat and vegetables, coconut milk, palm sugar and you’re done. Most of the herbs are easy to grow in the garden, including coriander, lemon grass and galangal
- 15 dried red chillies
- 2 tablespoons coriander root, chopped
- 2 teaspoons coriander seeds, roasted
- 2 teaspoons white peppercorns
- 2 small red onions
- 12 cloves of garlic
- 2 stalks lemon grass, finely sliced
- 1 tablespoon galangal chopped
- 1 tablespoon lime zest
- 1/2 teaspoon ground mace
- 2 teaspoon salt
- 2 teaspoons shrimp paste, roasted
Soak chillies in hot water for 30 minutes. Remove from water and chop finely. In a mortar, grind the coriander root and seeds, cumin and white peppercorns. add remaining ingredients and pound to a smooth paste. Store in a tightly sealed glass jar in refrigerator. Keeps for two to three weeks. (Recipe courtesy of Spirithouse cookbook) Note: I have found it keeps longer than this.
You can buy galangal and other edible tropicals at Elarish Tropicals. Click here
