Thai Sour Curry Paste (น้ำพริกแกงส้ม)

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

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Drain the chillies, reserving the water
  3. 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
  4. Grind together all the ingredients until you get a paste (I use magic bullet)
  5. Divide the curry paste into 3 portions (about 140g each). Each portion is enough for a curry for two.
  6. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

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