Thai food ingredients
Curry pastes are the backbone of Thai cooking. While there are some good ready made products out there, making your own by pounding a pestle is very therapeutic! Once you have made the paste, just add some meat or vegetables, coconut milk, palm sugar and you have an authentic Thai dinner.
Most of the herbs listed are easily grown. Galangal is an easily grown herb for temperate, the sub-tropics and the tropics.
This is hot, hot, hot. I have never used the total of 15 green chillies called for in this recipe. In fact the recipe does recommend that you adjust the number of chillis to suit.
- 20 White peppercorns
- 2 tablespoons coriander seeds, roasted
- 1 teaspoon cumin seeds, roasted
- 2 teaspoons salt
- 15 green chillies, seeded and chopped
- 2 small red onions, finely chopped
- 12 cloves garlic, chopped
- 4 tablespoons lemon grass, finely sliced
- 2 teaspoons chopped galangal
- 4 teaspoons chopped coriander root
- 2 teaspoons chopped kaffir lime leaf
- 4 teaspoons shrimp paste, roasted
In a mortar, pound the peppercorns, coriander seeds, cumin seeds and salt together. Add remaining ingredients one at a time and pound to a smooth paste. Store in a tightly sealed glass jar in the refrigerator. Keeps for 2-3 weeks. (This recipe is courtesy of the Spirit House cookbook.) Note: I have found it actually keeps longer than this.
See here for a red curry paste.
You can buy galangal and other edibles from Elarish Tropicals. Click here.
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