Thai Curry Paste

Thai Curry Paste
Photo by Scott Phillips


  • 1 tsp. kosher salt
  • 1 Tbs. coriander seeds
  • 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
  • 1 Tbs. chopped fresh or frozen galangal or fresh ginger
  • 3 stalks fresh lemongrass
  • ¼ cup chopped shallots
  • + 6 more ingredients
    • 1 tsp. cumin seeds
    • 2 Tbs. chopped garlic
    • 1 tsp. shrimp paste (optional)
    • 1 large dried red New Mexico chile (optional)
    • 5 whole black peppercorns
    • ½ cup small dried hot red chiles (such as Thai bird chiles or chiles de arbol)

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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