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Product Description


1 T  Dried red spur chilies, soaked in hot water for 10 min. chopped.

1 stalk   Lemongrass, finely sliced

1 slice     Galangal ginger, finely sliced

¼ clove   Shallot, finely chopped

1 slice  Kaffir lime rind, finely chopped

1 clove   Garlic, sliced

1 root  Coriander root, chopped

1  t  Roasted coriander seeds

½ t  Roasted cumin seeds

¼ t  White peppercorn

½ tsp  Yellow curry powder

¼ t  Shrimp paste

¼ t  Salt



  1. Pound coriander seeds, cumin, and peppercorns thoroughly in a mortar & pestle.
  2. Add dried chili and salt, pound together . 3. Add lemongrass, galangal,  kaffir lime rind, coriander root and pound.
  3. In the mortar, add garlic and shallots and pound until become fine paste. 5. Add shrimp paste, continue to pound until smooth consistency.   Note: The paste will last several months in a refrigerator

(if stir fried until oil separates).


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