Recipe adapted from one of my favourite Thai cookbooks : Spice I Am
Makes: about 420 g of curry paste
What you need
- 90 g skinless & boneless fish fillets (I use any cheap white-colour fish)
- 1 stalk Lemongrass, using only the bottom part (white bits), sliced
- 40 g Fingerroots, sliced (กระชาย)
- 15 g Kaffir lime skin (ผิวมะกรูด)
- 20 g Large dried chillies
- 20 g Small dried chillies
- 200 g Water
- 3 Shallots
- 2 Garlic
- 45 g Shrimp paste (กะปิ)
How to put this together
- Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
- Drain the chillies, reserving the water
- Add reserved water to a small pot. Bring to boil. Add fish fillets. Lower the heat and cook on medium heat until fish is cooked. Shouldn’t take too long
- Grind together all the ingredients until you get a paste (I use magic bullet)
- Divide the curry paste into 3 portions (about 140g each). Each portion is enough for a curry for two.
- These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.
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