3 Tbsp           Dry red spur chilis, cut & soaked
1 Tbsp            Lemongrass, chopped
1 Tbsp            Galangal ginger, chopped
1 Tbsp            Shallots, chopped
1 Tbsp            Garlic, chopped
1 Tbsp            Coriander root, chopped
½ Tsp            Kaffir lime skin, chopped
3                      Roasted cardamom seeds
½ Tsp            Roasted coriander seeds
½ Tsp            Roasted cumin seeds
½ Tsp            Roasted white peppercorn seeds
1/8 Tsp          Roasted nutmeg
½ Tsp            Roasted cinnamon
½ Tsp            Salt
¼ Tsp            Shrimp paste

1.  Remove seeds, cut, and soak dry red spur chilis in warm water for 15 minutes.
2.  Lemongrass—use lower white part, smash, and chop finely.
3.  Chop finely galangal ginger, coriander root, shallots, garlic, and kaffir lime skin.
4.  Roast in dry wok fresh ingredients on medium heat—lemongrass & galangal ginger for 1 minute, then add coriander root & kaffir lime skin for another minute, then add shallots & garlic for last minute.
5.  Cardamom seeds remove outer shell.  Use only inside seed and combine with coriander seeds, cumin seeds, peppercorns, nutmeg, and cinnamon and pound to a powder in a mortar.
6.  Add soaked chilis plus salt and continue to smash to a paste.
7.  Add roasted fresh ingredients and pound to a paste.
8.  Add shrimp paste and combine well.  Done
9.  Place in refrigerator for future use.

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To learn more about our Professional Training Courses leading to a Diploma, click HERE.


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 prepared by one of our instructors. 

Videos above are prepared by Chef Dao, one of our instructors.  To visit her YouTube channel, please click on this link: