INGREDIENTS:
2 Tbs. Dried red chili
1 Shallot
1 clove Garlic
1 slice Galangal ginger
1 Lemongrass
1 slice Kaffir lime rind
1 slice Coriander root
½ tsp. Coriander seeds
½ tsp. Cumin
1 tsp. Yellow curry powder
¼ tsp. Turmeric ginger (peeled & sliced)
¼ tsp. Salt
¼ tsp. Shrimp paste
PREPARATION:
Simple- combine all ingredients in mortar (follow by the teacher). Using pestle, pound until you have a fine paste.
Optional—you can use a food processor, but the mortar & pestle is preferred. The paste will last several months in a refrigerator (if stir-fried in oil first)
IMPORTANT
RECIPES–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
VIDEOS–
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.