2 ½ T. Dried red spur chilies, soaked in water for 10 minutes then chopped

1 stalk Lemongrass, cut at an angle about 1/2” length and roasted

1-2 slices Galangal ginger, finely sliced and roasted

1-2 Shallots, finely chopped and roasted

1-2 Garlic, sliced and roasted

1 slices Kaffir lime rind, finely chopped and roasted

1 Coriander root, chopped and roasted

½ t Roasted coriander seeds

½ t Roasted cumin seeds

¼ t Ground cinnamon

¼ t Ground nutmeg

1-2 Cardamom seeds

¼ t Salt

¼ t Shrimp paste


Simple—combine all ingredients roasted in the pan until fragrant then put in mortar. 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).


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.