Cooking Instructions
1. Wash, peel, and chop all ingredients
[] Lemongrass – Peel tough outer layers, trim root, then finely chop.
[] Galangal – Peel and finely chop.
[] Kaffir lime zest – Finely zest or chop 1 tbsp. Avoid the white pith.
[] Coriander roots – Scrub clean, trim, and finely chop 2 roots.
[] Turmeric – Peel and finely chop. Wear gloves to avoid staining.
[] Green spur chilies (prik chee faa kiew) – Finely chop.
[] Green bird’s eye chilies (prik kee noo kiew) – Rinse and keep whole or chop roughly.
[] Garlic – Peel 200g.
[] Shallots – Peel and chop 150g.
2. Toast and grind the spices
[] Toast coriander seeds and cumin in a dry pan over low heat for 1 minute until fragrant. Remove and let cool.
[] Pound the white peppercorns in a mortar until fine.
[] Add the toasted coriander and cumin; pound together until combined. Set aside.
3. Make the curry paste
[] Start with the toughest ingredients. Pound lemongrass until fine.
[] Add galangal and continue pounding.
[] Add kaffir lime zest, coriander roots, and turmeric; pound until smooth.
[] Add salt to help break down the ingredients and mix well.
[] Add green spur chilies (chopped) gradually. Pound until broken down.
[] Then add green bird’s eye chilies. Pound until smooth.
[] Add garlic and shallots last, as they have high moisture and tend to splatter. Pound until fully incorporated.
[] Add the ground spice mix and combine thoroughly.
[] Finally, mix in shrimp paste (kapi) and pound until everything is well blended. The shrimp paste adds umami and helps bind the mixture.
