Learn how to make a Thai curry paste from scratch using the traditional method as well as modern tools. You will also leave with a few recipes to use the paste in. The demo will be followed by a discussion of how to choose and use various Asian staple ingredients.
If you wish to cook along with Pailin here is the ingredient list for her curry paste. If you cannot find something she says you can just omit it and you may use this with your choice of meat and/or vegetables when you are done.
1 tsp coriander seeds, toasted
½ tsp cumin seeds, toasted
20g mild dried chilies, such as guajillo or puya (see note)
4-6 small dried chilies, such as Thai or chile de arbol
1 tsp salt
¼ tsp white peppercorns
¼ cup chopped shallots
3 Tbsp chopped garlic
3 Tbsp thinly sliced lemongrass, bottom half only
1 Tbsp finely chopped galangal
2 cilantro roots or about 6 cilantro stems, chopped
1 tsp chopped makrut lime zest (optional)
1 tsp fermented shrimp paste (optional)
Pailin Chongchitnant is the creator and host of the YouTube cooking show "Hot Thai Kitchen," and author of the cookbook by the same name. She was professionally trained as chef and also holds a B.Ed. in home economics.