Thai Red Curry Paste (Prik Gang Ped)
ID: c961628b...
An authentic, step-by-step guide to making traditional Thai red curry paste from scratch using a heavy-duty stone mortar and pestle. This basic paste is incredibly aromatic, versatile, and serves as the foundation for many classic Thai curry dishes.
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🍳 Cooking Flow
Prep, seed, and soak the dried red chilies until soft, then pat dry. → Pound the rehydrated chilies and coarse sea salt in a stone mortar. → Incorporate peppercorns and fibrous herbs (kaffir lime zest, cilantro root, lemongrass, galangal) in batches. → Add and pound the soft aromatics (shallots and garlic). → Incorporate the shrimp paste and grind until completely smooth.
Cooking Steps
Brief Cooking Order
Prep, seed, and soak the dried red chilies until soft, then pat dry. → Pound the rehydrated chilies and coarse sea salt in a stone mortar. → Incorporate peppercorns and fibrous herbs (kaffir lime zest, cilantro root, lemongrass, galangal) in batches. → Add and pound the soft aromatics (shallots and garlic). → Incorporate the shrimp paste and grind until completely smooth.
Introduction
An authentic, step-by-step guide to making traditional Thai red curry paste from scratch using a heavy-duty stone mortar and pestle. This basic paste is incredibly aromatic, versatile, and serves as the foundation for many classic Thai curry dishes.
Step 1
Prepare the dried red chilies by cutting them open horizontally, removing all the seeds and pith, and then soaking them in water for several hours or overnight until fully rehydrated.
Step 2
Drain the soaked chilies and thoroughly pat them dry with paper towels to remove excess moisture before transferring them to the stone mortar.
Step 3
Add the coarse sea salt to the rehydrated chilies and pound them. The coarse salt provides abrasive friction, helping to break down the tough chili skins.
Step 4
Add the white peppercorns to the mortar and pound until finely ground into the chili mixture.
Step 5
Add the tough, fibrous herbs (finely chopped kaffir lime zest and cilantro root first, followed by lemongrass and galangal) a little at a time, pounding well after each addition until a smooth paste forms.
Ingredients List
Important Notes
A heavy-duty stone mortar and pestle is highly recommended; a clay or wood mortar is too lightweight and will not grind the fibrous herbs properly.
Wear gloves while handling the chilies, or make sure to wash your hands thoroughly afterward.
Drying the rehydrated chilies prevents liquid from splashing into your eyes while pounding.
If cilantro root is unavailable, cilantro stems can be used as a substitute.
If you are vegetarian, you can simply omit the shrimp paste to make the curry paste vegan-friendly.
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