Khao-soi Curry Paste


Worth hunting down the ingredients for this recipe. This style comes from Northern Thailand, with it's boiled egg noodles topped with crispy fried egg noodles that add an amazing crunchiness to the curry.



Ingredients

Servings: 4
  • Dried red chilli peppers - 1-7
    • Fresh red chillies can be used as well, but use less. Can be de-seeded to reduce heat.
  • Garlic - 2 cloves
  • Shallots - 3 Tbsp 
  • Galangal (Thai ginger) - 1 Tbsp
  • Turmeric root - 1 Tbsp
  • Ginger - 2 Tbsp
  • Coriander root - 1 Tbsp
  • Lemongrass - 1 Tbsp
  • Peppercorns - 1 tsp
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Curry Powder - 1 tsp
  • Salt - 2 tsp




Directions

*Step-by-step directions with pictures below*


Rehydrate chilli peppers in boiling water for at least 5 minutes. Toast peppercorns, coriander seeds, and cumin seeds on a dry pan for ~2 minutes. Grind toasted seeds in a mortar and pestle. Chop up garlic, coriander root, galangal, lemongrass, turmeric, ginger, shallots and chilli peppers. Mash in a mortar and pestle, or alternatively, blend using a blender. 


Step-by-step Directions

Add boiling water to chillies and let rehydrate for 5 minutes
Heat pan 
Toast peppercorns, coriander seeds and cumin seeds for ~2 minute
 Grind toasted seeds in a mortar and pestle
 
Dice garlic, coriander root, galangal, lemongrass, turmeric, ginger, shallots and chilli peppers
Press lemongrass with knife before dicing


Add everything to mortar and pestle
Mash until smooth
 Done!

Comments

  1. yo wtf i made this fucking recipe and it gave my dog diabetes i expect my god damn money back

    ReplyDelete

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