UGLY BABY'S THAI RED CURRY PASTE RECIPE
Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn't believe in using food processors for making curry paste, but we won't stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.
Provided by Sirichai Sreparplarn
Yield Makes about 1 cup
Number Of Ingredients 11
Steps:
- Pound peppercorns and coriander seeds in mortar and pestle until finely ground (if using a food processor, you will want to grind these spices in a spice mill first). Add lemongrass and galangal and pound until ground to a coarse paste, 6-8 minutes. Add chiles (if you want, soak them in hot water 10-20 minutes beforehand to soften and make them easier to break up) and pound until pasty, 6-8 minutes. Add shallots, garlic, cilantro roots, and kaffir lime zest, if using, and pound until everything comes together in a relatively smooth paste, about 5 minutes. Mix in shrimp paste; taste and add more if needed.
THAI RED CURRY PASTE
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Categories Condiment/Spread Sauce Garlic Pepper Hot Pepper Shallot Lemongrass Cilantro Coriander Gourmet
Yield Makes about 1 cup
Number Of Ingredients 14
Steps:
- Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
- While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
- Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.
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- Pound peppercorns and coriander seeds in mortar and pestle until finely ground (if using a food processor, you will want to grind these spices in a spice mill first). Add lemongrass and galangal and pound until ground to a coarse paste, 6–8 minutes. Add chiles (if you want, soak them in hot water 10–20 minutes beforehand to soften and make them easier to break up) and pound until pasty, 6–8 minutes. Add shallots, garlic, cilantro roots, and kaffir lime zest, if using, and pound until everything comes together in a relatively smooth paste, about 5 minutes. Mix in shrimp paste; taste and add more if needed.
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