This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.

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  • Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.

  • Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.

  • Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.

Nutrition Facts

21 calories; protein 0.8g; carbohydrates 4.2g; fat 0.4g; cholesterol 0.6mg; sodium 294.8mg. Full Nutrition
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