Tag Archives: curry paste

Stink Beans “Petai” Stir-Fry สะตอผัดพริกแกงใส่หน่อไม้

Serves: 2 (with rice)

150g Pork Shoulder, sliced
100g Stink Beans (a.k.a. Petai, Sa-Tor)
120g Bamboo Shoots, bruised & sliced
1 Tbsp Oil
20g Red Curry Paste
1 Tbsp Fish Sauce
1/2 tsp Sugar
3 Kaffir Lime Leaves, tear off leafy bits & discard stems
1 Large Red Chilli, sliced


สะตอนี่ ยังไง
ทำไมต้องกลิ่นติดทนนานขนาดนั้น

ปากเหม็น (หรือหอม) ขนาดแปรงฟันแล้วก็ยังไม่หมด
กลืนลงไปแล้ว แต่ยังเหมือนมีสถิตอยู่ที่ลำคอ
เรอก็เหม็น 
ฉี่ก็เหม็น

แล้วทำไมต้องอร่อยขนาดนั้น

นี่อยากทานอีกแล้ว

สูตรนี้ ผัดแบบง่ายๆ
ระหว่างผัด สำลักควันเครื่องแกง ทั้งไอ ทั้งจาม
จัดจ้านมากค่ะ


150 กรัม หมู หั่นบางๆ
100 กรัม สะตอ
120 กรัม หน่อไม้ หั่น
1 ชต. น้ำมัน
20 กรัม พริกแกงแดง
1 ชต. น้ำปลา
1/2 ชช. น้ำตาล
3 ใบมะกรูด
1 พริกแดงเม็ดใหญ่

Massaman Curry Paste (น้ำพริกแกงมัสมั่น)

Makes: 1 cup curry paste

What you need

  • 2 stalks Lemongrass, using only the bottom part (white bits), cut into small pieces
  • 3 slices Galangal, cut into small pieces
  • 1 head Garlic, peeled and cut into small pieces
  • 6 Shallots, cut into small pieces
  • 10 Large dried chillies
  • 1/2 cup Oil
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Coriander powder
  • 3 Cardamom
  • 6 Cloves
  • 1 tsp Whole black peppercorn
  • 1/2 tsp Salt
  • 2 tsp Shrimp paste
  • 1 Tbsp Coriander roots
  • 1/8 tsp Cinnamon powder
  • 1/2 tsp Mace

How to put this together

  1. In a small pot, heat oil on medium heat.
  2. Deep fry lemongrass + galangal + garlic until fragrant. Transfer to a plate.
  3. In the same oil, deep fry shallots until light brown. Transfer to a plate.
  4. In the same oil, deep fry dried chillies until deep red. Transfer to a plate.
  5. Leave the oil to cool a bit before next step.
  6. In a food processor, add all ingredients. Blend to a fine paste.

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.

Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)

Makes: about 200 g

What you need

  • 30 g Green chillies, adjust according to the chillies you get and your heat preference
  • 10 g Garlic
  • 1 Shallot, diced
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 10 g Galangal, diced
  • 5 g Fresh turmeric, diced
  • 15 g Shrimp paste (กะปิ)
  • 10 g Kaffir lime skin (ผิวมะกรูด)
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 100 ml water

How to put this together

  1. Grind together all the ingredients until you get a paste (I use magic bullet)
  2. Divide the curry paste into 3 portions (about 70g each)
  3. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Thai Red Curry Paste (น้ำพริกแกงเผ็ด)

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

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Grind together all the ingredients until you get a paste (I use magic bullet)
  3. Divide the curry paste into 4 portions (about 90g each)
  4. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.