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Classic Thai curry paste


Red curry paste (Nam prig gaeng phet)  
3 large dried red chillies, seeded and soaked
3 shallots, slices
5 cloves garlic
tsp galangal, finely sliced
2-3 kaffir lime leaves, finely sliced
1 tsp chopped coriander root
1 tsp lemon grass, sliced
1 tsp ground roasted coriander seed
tsp roasted cumin
1 tsp salt
tsp shrimp paste
   
Preparation
Pound dried chillies, galangal, lemon grass, kaffir leaves, coriander root, garlic, shallots, salt and pound together well (alternatively use food processor or blender).
Add the rest of the ingredients to obtain a fine paste.
Mix until everything is well combined.
Best kept in the refrigerator for up to 4 weeks.
   
   
   
Green curry paste (Nam prig gaeng keow wan)  
8 large green hot chillies
1-2 shallots, sliced
4-5 cloves garlic
1 tsp finely sliced galangal
1 tsp sliced lemon grass
tsp finely sliced kaffir lime
tsp chopped coriander root
tsp roasted coriander seeds
tsp roasted cumin
tsp salt
tsp shrimp paste
   
Preparation
Combine coriander seeds and cumin in a mortar, pound well (alternatively use a food processor or blender). Transfer to a bowl and put to the side.
Pound hot green chillies and salt together well. Add the remaining ingredients except shrimp paste, until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
Best kept in the refrigerator for up to 4 weeks.
   
   
   
Panang red curry paste (Nam prig gaeng panang)  
2-3 large dried red chillies, seeded and soaked
2-3 sliced shallots
5 cloves sliced garlic
tsp finely sliced galangal
tsp sliced lemon grass
1-2 leaves of kaffir lime, finely sliced
tsp finely shopped coriander root
tsp white pepper
tsp salt
tsp shrimp paste
   
Preparation
Pound dried chillies and salt together well. Add galangal, lemon grass, kaffir lime leaves and coriander roots, continue pounding until mixed well.
Add the rest of the ingredients, follow with shrimp paste. Mix well after each addition.
Best kept in the refrigerator for up to 4 weeks.
   
   
   
Chilli Jam or Roasted chilli paste (Nam prig pao)  
5 large roasted dried red chillies
8 roasted shallots
6 cloves of roasted garlic
1 cup ground dried shrimp
3 tsp fish sauce or salt/soy sauce
1 tsp palm sugar or sugar
1 tsp tamarind juice
2 cups vegetable oil
tsp shrimp paste
   
Preparation
Blend the roasted chillies, roasted shallots and garlic until mixed well.
Add shrimp paste, lightly combine.
Transfer the mixture to a pan, saute in oil until fragrant. Season the paste with the rest of the ingredients and stir well.
Best kept in the refrigerator for up to 4 weeks.
For vegetarian version do not use shrimp and fish sauce.
   
   
   
Massaman red curry paste (nam prig gaeng massaman)  
3 large dried red chillies, seeded and soaked
5 roasted shallots
1-2 cloves roasted garlic
1 tsp roasted slices galangal
1 tsp roasted slices lemon grass
1 tsp ground roasted coriander seeds
1 tsp ground roasted cumin
1 ground roasted cumin
2 ground roasted cloves
1 tsp white pepper
1 tsp salt
1 tsp shrimp paste
   
Preparation
Pound dried chillies and salt thoroughly. Add the rest of the ingredients and pound well to obtain a fine paste. (Alternatively use a food processor to blend all the ingredients together)
   
   
   
Yellow curry paste (Nam prig gaeng kari)  
3 large red chillies, seeded and soaked
5 roasted shallots
8-10 cloves roasted garlic
1 tsp roasted galangal, finely sliced
1 tsp roasted ginger, finely sliced
1 tsp lemon grass
1 tsp roasted coriander seeds
1 tsp roasted cumin
2 tsp curry powder
1 tsp salt
1tsp shrimp paste
   
Preparation
In a mortar or food processor, pound the coriander seeds and cumin together well. Peel roasted shallots and garlic and slowly add each ingredient. Pound well to obtain a fine paste.

 

Dusit Thai Restaurant 49a Thistle Street. Edinburgh. EH2 1DY. T: 0131 220 6846 F: 0131 477 2533 E: info@dusit.co.uk