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Chiang Mai Curry Paste Recipe

Chiang Mai Curry Paste Recipe

Ingredients : Makes 185 g/ cup

2 dried long red chilies, about 13 cm/5 inches long

1 tablespoon cilantro (coriander) seeds

teaspoon salt

2 teaspoons cumin seeds

5 cm/2 inches piece of galangal, grated

1 lemon grass stalk, only white part, finely chopped

2 Asian shallots, chopped

2 garlic cloves, chopped

1 teaspoon shrimp paste

1 teaspoon grated turmeric or a pinch of ground turmeric

teaspoon ground cassia or cinnamon


Method :

Using a small frying pan, dry-roast the cilantro (coriander) seeds for about 1 minute until fragrant, then remove from the pan. Repeat with the cumin seeds. Use a pestle and mortar, grind them both to a powder.


Remove the stems from the chilies and slit the chilies lengthways with a sharp knife. Discard the seeds. Soak the chilies in hot water for about 1 to 2 minutes or until soft. Drain the water and chop roughly.


Using a pestle and mortar, pound the chilies salt, galangal, lemon grass, shallots, garlic and turmeric to as smooth a paste as possible. Add the shrimp paste, ground cilantro, cumin and cassia and mix until the mixture forms a smooth paste.


Alternately, use a small processor or blender to blend all the ingredients into a very smooth paste. Add a little cooking oil, as needed, to ease the grinding.


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