“I sometimes have a hard time finding curry pastes in my local grocery store. Here's a recipe that I want to try to make my own. From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.”
READY IN:
25mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak dried chilies in hot water for 15 minutes and deseed.
  2. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
  3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
  4. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
  5. This can be stored in a glass jar in the refrigerator for about 3-4 months.

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