You can’t beat a homemade curry paste. Store-bought curry paste tends to be very salty, which means you end up with a very salty curry and you can’t season the dish with fish sauce (which is quite an important aroma in Thai food) – not to mention they probably contain lots of preservatives.
Makes: about 375 g
This should be enough for 8 servings of curry.
I normally divide this into 4 portions. Each curry paste portion = curry for 2 people.
What you need
15-20 g Small dried red chillies, cut and soaked in hot water to soften
30 g Large dried red chillies, cut and soaked in hot water to soften
200 ml hot water
5 cloves Garlic
1 stalk Lemongrass, using only the bottom part (white bits), sliced
1 Shallot, diced
30 g Shrimp paste (กะปิ)
7 g Kaffir lime skin (ผิวมะกรูด)
How to put this together
Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
Grind together all the ingredients until you get a paste (I use magic bullet)
Divide the curry paste into 4 portions (about 90g each)
These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.