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!