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Print Option
Thai Paste Making
- Servings
1 cup - Prep
10 m - Cook
10 m
Recipe By: Thai Chef
Lemongrass, chilli, garlic, galangal and more make up this aromatic Asian curry paste - we show you how to use it in a great dishes too.
Ingredients
- 4 pcs red birds eye chilli, chopped option
- 1 cm pcs piece ginger, peeled, chopped
- 1 cm pcs piece galangal, peeled, chopped
- 2-4 pcs garlic cloves, quartered 1/2 shallot, chopped
- 1 pcs lemongrass stalk, white part only, chopped
- 2-4 pcs large kaffir lime leaf, finely shredded
- 2 pcs coriander roots, washed, finely chopped
- 1 tsp shrimp paste optional
- 1 tasp canola oil
- 2 tsp Spices ground cumin, corn pepper, coriander seed option
Directions
-
1
- If you use dry chilli, place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.
-
2
- If you use dry chilli, place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.
-
3
- Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander root, shrimp paste and spice mixture in a mortal and pestle.
-
4
- Add oil and beat well until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.
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Printed From otaokitchen.com.au 05/09/2025