Thai Style Curry Paste
During my travels in Thailand, I had the wonderful opportunity to learn how to make fresh curry paste from an old Thai grandma who had been making it for decades. She emphasized the importance of using fresh ingredients and showed me how to pound the spices in a mortar and pestle to achieve the right consistency. The aroma of the fresh ingredients was incredible as we worked on the paste. It had a vibrant and very aromatic flavor, with just the right amount of spiciness. Cooking with her was a real highlight of my time in Thailand and this is a recipe that I continue to use to this day. I hope you enjoy it!
Makes 1/2 - 3/4 of a cup of curry paste
Ingredients:
2-3 fresh red chilies, seeds removed and roughly chopped
1 tablespoon coriander seeds
1 teaspoon white peppercorns
1 teaspoon salt
3 tablespoon lemongrass, thinly sliced
3 tablespoon ginger, thinly sliced
2 tablespoons fresh turmeric thinly sliced
4 garlic cloves, thinly sliced
2 shallot, thinly sliced
Approximate Nutritional Information
Serving size: 1 tablespoon (approximately)
Calories: 17
Total fat: 0.4g
Sodium: 233mg
Total carbohydrates: 3.4g
Dietary fiber: 1.1g
Total sugars: 0.6g
Protein: 0.7g
Note that these values are only an estimate and may vary depending on the specific ingredients used and the size of the serving.
Instructions:
In a dry skillet, toast the coriander seeds and white peppercorns over medium heat until fragrant. Grind the toasted spices to a powder in a spice grinder or mortar and pestle.
Add the ground spices to a food processor or blender along with the chopped red chilies, salt, lemongrass, ginger, garlic and shallot . Pulse the mixture until it forms a smooth paste.
Use the curry paste immediately, or store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Tips and Tricks
Use different types of chilies: Experiment with different types of chilies, such as bird's eye chilies, Thai red chilies, or even habanero peppers, to achieve different levels of spiciness and flavor.
Vary the ratios of ingredients: Adjust the ratios of ingredients to suit your taste preferences. For example, add more lemongrass for a more citrusy flavor. the main difference between the different types of curries in Thailand is the different chilies and ratios of other ingredients they use.
Toast the spices: Toasting the spices before grinding them can greatly enhance their flavor and aroma. Worth the extra effort!
Use fresh ingredients: Use the freshest ingredients for the best taste and aroma. Part of the reason the food in South East Asia is so delicious is that they use incredibly fresh produce.
Grind the paste by hand: Pounding the ingredients in a mortar and pestle is more authentic and will result in a more flavorful paste than using a food processor.