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CURRY PAST

GREEN CURRY PASTE

INGREDIENTS for ½ cup:

  •     10 hot green chilies

  •     5 green peppers

  •     ½ TBS salt

  •     ½ TBS shrimp paste

  •     2 pieces galangal finely sliced

  •     1 TBS lemon grass sliced

  •    ½ TBS kaffir lime leaves

  •     3 cloves garlic

  •     2 shallots

  •     1 TBS coriander seeds

  •     1 TBS cumin seeds

  •     ½ TBS coriander roots

METHOD:

Dry fry the cumin and coriander seeds until fragrant (30 seconds).

Crush all the ingredients together, except the shrimp paste, in a pestle and mortar.

Add the shrimp paste once crushed and pound to a smooth paste.

RED CURRY PASTE

INGREDIENTS:

  • 5 small dried chillies

  • Garlic

  • Shallots

  • Lemongrass

  • Galangal

  • Turmeric

  • Black pepper

METHOD:

Blend together to make a smooth paste.

PANANG CURRY PASTE

INGREDIENTS for ½ cup:

  • 3 small hot chillies

  • 5 red peppers

  • 1 stalk lemon grass cut into small pieces

  • 2 pieces of galangal finely sliced

  • ½ TBS kaffir lime leaves finely sliced

  • 6 black peppercorns

  • 2 cloves garlic sliced

  • 1 shallot sliced

  • 1 coriander root

  • ½ TBS shrimp paste

  • ½ tsp salt

METHOD:

Crush all the ingredients together (without the shrimp paste) in a pestle and mortar.

Add the shrimp paste when nearly one and pound to a smooth paste.

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