Thai Style Curry Paste

 

While exploring Thailand, I was fortunate enough to have an incredible opportunity to master the art of crafting homemade curry paste from a wise and experienced Thai grandmother who had spent decades perfecting her technique. She emphasized the utmost importance of utilizing only the freshest of ingredients and provided me with an exclusive lesson on effortlessly grinding the spices in a traditional mortar and pestle to attain the desired texture. The fragrance emanating from the freshly prepared ingredients was simply breathtaking, leaving an indelible impression on my senses as we delicately crafted the paste. It possessed an unmistakable vibrancy and an incredibly aromatic essence, perfectly balanced with just the right amount of heat. Collaborating with her in the kitchen undoubtedly stood out as one of the most memorable highlights of my time spent in Thailand, and it remains a cherished recipe that I consistently incorporate into my culinary endeavors even to this very day. I sincerely hope that you derive immense delight from this remarkable creation!

Produces a curry paste measuring 1/2 to 3/4 cup.

Ingredients:

  • 2-3 fresh red chilies, seeds removed and roughly chopped

  • 1 tablespoon coriander seeds

  • 1 teaspoon white peppercorns

  • 1 teaspoon salt

  • 3 tablespoons of thinly sliced lemongrass

  • There are 3 tablespoons of ginger that has been thinly sliced. The ginger has been sliced thinly, and there are 3 tablespoons of it.

  • Take 2 tablespoons of thinly sliced fresh turmeric. Slice fresh turmeric into thin pieces, measuring 2 tablespoons.

  • 4 cloves of garlic, sliced into thin pieces. 4 cloves of garlic, sliced thinly.

  • 2 shallot, thinly sliced

Approximate Nutritional Information

Size of serving: 1 tablespoon (approximate) Quantity per serving: 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

Please be aware that these figures are approximate and can differ based on the particular ingredients utilized and serving size. Please take into account that these estimations are approximate and can vary depending on the specific components employed and the portion's dimensions.

 
 

Instructions:

  1. Wrap a dry skillet around the coriander seeds and white peppercorns. Toast them until they release a fragrant aroma. Proceed to grind the toasted spices to a fine powder using a spice grinder or mortar and pestle.

  2. Combine the ground spices, chopped red chilies, salt, lemongrass, ginger, garlic, and shallot in a food processor or blender. Blend the mixture until it reaches a creamy consistency.

  3. Utilize the curry paste promptly or preserve it in an airtight receptacle within the fridge for a maximum of 7 days or within the freezer for a maximum of half a year.

 

Tips and Tricks

  1. Try out various varieties of chili peppers: Explore the diverse range of chilies available, including bird's eye chilies, Thai red chilies, or even fiery habanero peppers, to attain varying degrees of spiciness and flavor.

  2. Vary the proportions of components: Modify the proportions of components to match your personal taste preferences. To enhance the citrusy taste, consider adding extra lemongrass. The primary distinction among the various curries in Thailand lies in the variety of chilies and the ratios of other ingredients employed.

  3. Toast the spices: By toasting the spices before grinding them, you can substantially amplify their taste and fragrance. Definitely worth the additional endeavor!

  4. Employ fresh ingredients: Opt for the most recently harvested components in order to achieve optimal flavor and fragrance. One of the factors contributing to the exceptional taste of cuisine in South East Asia is the utilization of exceedingly fresh produce.

  5. mortar and pestle until a smooth paste is formed. mortar and pestleUsing a mortar and pestle yields a paste that is much more genuine and guarantees a richer, more savory flavor than utilizing a food processor.

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