So this past week, Daphne and I were dining on a Thai red curry dish and I began to wonder about the exact ingredients of Thai red curry paste, since we are such fans of it. I decided to attempt to make my own and did so this past Saturday afternoon. Here are the ingredients I used and the process. One thing to note: I used a mortar and pestle to grind the past, but you could also use a blender/food processor, which of course would save on your arm muscles and also make a smoother paste.
Ingredients (makes 1 1/2 cups):
- 2 tsp cumin seeds
- 4 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp salt
- 20 large dried chilies
- 2 tsp grated galangal
- 2 stalks lemongrass (white part only)
- 10 kaiffer lime leaves (finely chopped)
- 4 shallots (finely chopped)
- 8 cloves garlic (chopped)
- 2 tsp fish sauce
- 16 red chilies (seeded and finely chopped)
1) Soak dry chilies for 25 minutes in warm water, then finely chop.
2) Dry roast (in a frying pan) cumin, coriander, and peppercorns for 2 minutes or until fragrant. Let cool to room temperature.
3) Grind roasted ingredients into a fine powder. Add remaining ingredients and pound/grind until a smooth paste forms.
Posted by Ryan | Cambodia