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.
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