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CURRY PAST

GREEN CURRY PASTE

INGREDIENTS for ½ cup:

  • 8 green chillies

  • 1 green chilli, cut in half, seeds removed

  • 1/2 tbsp salt

  • lemongrass 1 inch, sliced

  • 1/2 shallot

  • 1 clove garlic

  • 6 sweet basil leaves

  • 1 kaffir lime skin, cut into 1-inch pieces and sliced

  • galangal 1 sliced, chopped

  • 1 teaspoon shrimp paste

  • 1 pinch coriander seeds

  • 1 pinch cumin seeds

  • 1 pinch black pepper

  • Mortar and pestle

METHOD:

   Toast coriander seeds, cumin seeds, and black pepper together until fragrant, then turn off the gas.

   

   Put lemongrass, galangal, kaffir lime skin, coriander seeds, cumin seeds, black pepper in a mortar and pound thoroughly.

   

   Once everything is finely pounded, add the remaining ingredients and pound.

 

   Then add salt and pound until fine.

 

    Then add shrimp paste and pound all the ingredients until fine.

 

    You can use it for curry.

RED CURRY PASTE

INGREDIENTS:

  • 5 small dried chilies

  • 1 clove of garlic

  • Shallots, cut in half

  • Lemongrass, sliced ​​1 inch

  • Galangal, sliced ​​5 pieces

  • 1 teaspoon shrimp paste

  • 1 pinch black pepper

  • Turmeric 1 cm

  • 1/2 tbsp salt

  • Mortar and pestle

METHOD:

Put lemongrass, galangal, turmeric and black pepper in a mortar and pound until fine.
Once all ingredients are finely pounded, add the remaining ingredients and pound until fine.
Then add salt and pound again until fine.
Then add shrimp paste and pound all ingredients together until fine.
You can use it to make curry.

PANANG CURRY PASTE

INGREDIENTS for ½ cup:

  • 6 small dried chilly

  • 1 dried bell pepper

  • 1/2 tbsp salt

  • lemongrass 1 inch, sliced

  • 1/2 shallot

  • 1 clove garlic

  • 1 kaffir lime skin, cut into 1-inch pieces and sliced

  • galangal 1 sliced, chopped

  • 1 teaspoon shrimp paste

  • 1 pinch coriander seeds

  • 1 pinch cumin seeds

  • 1 pinch black pepper

  • Toast coriander seeds, cumin seeds, and black pepper together until fragrant, then turn off the gas

  • Mortar and pestle

  • 1 tablespoon roasted peanuts

METHOD:

 

   Toast coriander seeds, cumin seeds, and black pepper together until fragrant, then turn off the gas.

   

   Put lemongrass, galangal, lime peel in a mortar and add the toasted coriander seeds, cumin seeds and black peppercorns in a mortar and pound until fine.
 

   When all ingredients are finely pounded, add the remaining ingredients, except the roasted peanuts, and pound until fine.
 

   When all ingredients are finely pounded, add the roasted peanuts and pound until the peanuts are fine.
 

   Then add salt in a mortar and pound.
Add the shrimp paste and pound all ingredients until fine.
 

   You can use it to make curry.

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