Making Thai Red Curry Paste and How To Use a Mortar and Pestle
Recipe by Ian Kittichai from the Issaya Siamese Club Cookbook used here with permission.
Servings: 250 grams*
Calories: 336kcal
Equipment
Ingredients
- 6 g coriander seeds
- 6 g cumin seeds
- 12 g coarse sea salt
- 2 g white peppercorns
- 15 g dried red finger chilli peppers soak in water for one hour and then squeeze the water out
- 80 g lemongrass finely sliced
- 20 g shallots finely chopped
- 15 g garlic cloves
- 10 g galangal finely sliced
- 2 g lime zest grated**
- 1 g Kaffir lime leaves veins removed and finely chopped
- 20 g Thai shrimp paste
- 1 section banana leaf substitution: aluminium foil
Instructions
- In a dry pan, combine coriander seeds, cumin seeds, coarse sea salt and white peppercorns and cook over moderate heat for 2 to 3 minutes. Place the spices in a mortar and finely grind or use a food processor and blend until smooth. Add dried finger chilli peppers, lemongrass, shallots, garlic cloves, galangal, lime zest and kaffir lime leaves and finely grind.
- Wrap shrimp paste in a section of banana leaf and roast the parcel in a frying pan for one minute on each side. Remove shrimp paste from the parcel and set aside. Aluminium foil can be used instead of a section of banana leaf.
- Add shrimp paste (to the curry paste) and finely grind until smooth.
- Curry (paste) can be stood in an airtight container in the refrigerator for up to 5 days.
Notes
* I made this curry paste twice this week and only achieved a batch of around 180 grams. I’m going to blame my cheap digital scales purchased in Siem Reap.
** Clearly chef Kittichai implies Kaffir lime zest here.
Nutrition
Serving: 180g | Calories: 336kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Sodium: 5.952mg | Sugar: 37g