Thai Curry Paste

Thai Curry Paste
Photo by Scott Phillips


  • ½ cup small dried hot red chiles (such as Thai bird chiles or chiles de arbol)
  • 1 large dried red New Mexico chile (optional)
  • 1 Tbs. coarsely chopped cilantro root (root plus about 1 inch of stem) or chopped cilantro stems and leaves
  • 1 tsp. finely chopped dried wild lime peel (soak in warm water before chopping) or lime zest
  • 3 stalks fresh lemongrass
  • 1 tsp. kosher salt
  • 1 tsp. shrimp paste (optional)
  • + 6 more ingredients
    • 1 Tbs. coriander seeds
    • ¼ cup chopped shallots
    • 1 Tbs. chopped fresh or frozen galangal or fresh ginger
    • 1 tsp. cumin seeds
    • 2 Tbs. chopped garlic
    • 5 whole black peppercorns

Open the chiles, breaking off their stems and shaking out and discarding most of their seeds. Break the pods into pieces. (Large chiles will be somewhat pliable, while small ones will be brittle.) Combine the chile pieces in a medium bowl and add warm water to cover them. Set aside to soak for ab...

View full recipe at Fine Cooking


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