today's idea...

Make Your Own Thai Curry Paste

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



3 thoughts on “Make Your Own Thai Curry Paste

  1. Hey sounds awesome. How long so you think it keeps?

    Posted by Grace | April 11, 2011, 2:10 pm
  2. wauw, looks so easy!
    and you can decide yourself how hot you make it.
    How long can you keep this for?

    Posted by losangelas | April 11, 2011, 6:24 pm
  3. This looks so good!

    Posted by Rick | April 12, 2011, 8:06 am

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