You can’t beat a homemade curry paste. Store-bought curry paste tends to be very salty, which means you end up with a very salty curry and you can’t season the dish with fish sauce (which is quite an important aroma in Thai food) – not to mention they probably contain lots of preservatives.
Makes: about 375 g
What you need
- 15-20 g Small dried red chillies, cut and soaked in hot water to soften
- 30 g Large dried red chillies, cut and soaked in hot water to soften
- 200 ml hot water
- 5 cloves Garlic
- 1 stalk Lemongrass, using only the bottom part (white bits), sliced
- 1 Shallot, diced
- 30 g Shrimp paste (กะปิ)
- 20 g Kaffir lime skin (ผิวมะกรูด)
How to put this together
- Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
- Grind together all the ingredients until you get a paste (I use magic bullet)
- Divide the curry paste into 5 portions (about 75g each)
- These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.