1 T Dried red spur chilies, soaked in hot water for 10 min. chopped.

1 stalk Lemongrass, finely sliced

1 slice Galangal ginger, finely sliced

¼ clove Shallot, finely chopped

1 slice Kaffir lime rind, finely chopped

1 clove Garlic, sliced

1 root Coriander root, chopped

1 t Roasted coriander seeds

½ t Roasted cumin seeds

¼ t White peppercorn

½ tsp Yellow curry powder

¼ t Shrimp paste

¼ t Salt


Pound coriander seeds, cumin, and peppercorns thoroughly in a mortar & pestle.
Add dried chili and salt, pound together . 3. Add lemongrass, galangal, kaffir lime rind, coriander root and pound.
In the mortar, add garlic and shallots and pound until become fine paste. 5. Add shrimp paste, continue to pound until smooth consistency. Note: The paste will last several months in a refrigerator
(if stir fried until oil separates).


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 presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.