A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths.
I recently had the opportunity of having a Thai Panang Mutton Curry and I really fell in love with this dish. It was very tasty and flavourful. So I wasted no time in gathering all the required ingredients and made a curry paste. I will surely make a dish out of this paste very soon. So be tuned in. It can also be incorporated in our Indian gravies too. Why not? That would really be a new creation.
- 1 small onion, chopped
- 5-6 garlic cloves
- 1" galangal, sliced
- 8-10 dry red chilies, soaked in water for 10-15 minutes
- 1/4 cup coriander roots, chopped
- 1/2 tsp. lime zest
- 1 lemongrass (bottom part), sliced
- 4-5 kaffir lime leaves
- 1/2 tsp. shrimp paste
- 1-2 tbsp. roasted peanuts, powdered
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1/2 tsp. pepper powder
- 1-2 tbsp. tomato ketchup
- salt to taste
Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
1. For a vegetarian version, just skip the shrimp paste.
2. If shrimp paste is unavailable, go for homemade fried and ground prawns.
Blend all the ingredients to a smooth paste by adding required quantity of water.
Oops!!! forgot to add peanut powder and tomato ketchup. So I added later
to the paste and mixed well.
Store in an air-tight container to be used later.