Instructions
1. Toast the dry spices
[] Heat a dry pan over medium heat.
[] Toast dried chilies until slightly darkened and fragrant (1–2 minutes). Remove and set aside.
[] Add cardamom pods and coriander seeds; toast until fragrant and lightly browned. Set aside to cool.
2. Toast the fresh aromatics
[] In the same pan, toast shallots, garlic, galangal, turmeric, and lemongrass together.
[] Stir often until they’re lightly blistered and aromatic (about 3–5 minutes).
[] Remove and let cool.
3. Grill the fermented ingredients
[] Grill the fermented soybean sheet (thua nao) for 30 seconds to 1 minute on each side, until crisp and nutty.
[] Grill the shrimp paste (kapi) wrapped in foil or banana leaf for 2–3 minutes on each side until smoky and fragrant.
4. Pound the curry paste
[] Using a mortar and pestle, start with dry ingredients: Add dried chilies, cardamom and coriander seeds. Pound until fine.
[] Add the aromatics: Add kaffir lime peel, galangal, turmeric, and lemongrass. Pound until smooth.
5. Add the rest:
[] Add garlic, salt, and shallots, pounding until a cohesive paste forms.
[] Mix in curry powder, grilled fermented soybean sheet, and grilled shrimp paste.
6. Finish:
[] Pound until smooth, moist, and richly colored.
7. Store or use
[] Use immediately to cook khao soi gai (chicken coconut curry noodles).
[] Or store in an airtight jar in the fridge for up to 1 week, or freeze for up to 2 months.
