Prik Khing Curry Paste
Prik Khing Thai curry paste is derived from the popular Thai red curry paste with fewer ingredients. It is a drier curry paste used for the popular Thai stir-fried Pad Prik Khing recipes, a dish full of bold and exciting flavors from the use of kaffir lime leaves. So delicious and healthy!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-6 long-dried chilis, deseeded & stems removed (wear gloves when handling hot chilis)
- 1/2 teaspoon salt
- 2 tablespoons galangal, chopped small
- 2 tablespoons lemongrass, finely chopped
- 1 tablespoon garlic, chopped small
- 1/3 cup shallot, chopped small
- 1/2 teaspoon kaffir lime zest
- 2 kaffir lime leaves, minced small
- 1/2 teaspoon ground white peppercorn
- 1 teaspoon sugar
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoon shrimp paste
Instructions
- 1
Remove the seeds from the chilis, then soak in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch chunks before soaking.
- 2
Drain, rinse, and pat dry the chilis. Use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar. Add the salt and pound together in a mortar and pestle until you form a nice paste.
- 3
Add the lemongrass and galangal and pound into the paste until smooth.
- 4
Add the garlic, shallot, kaffir zest, kaffir lime leaves, and keep pound away!
- 5
Add the ground white pepper, sugar, cardamom, and shrimp paste. Pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Refrigerate for up to 10 days. Freeze the extra paste for up to 4 months.
- 6
Remove the seeds from the chilis, then soak in warm water for 15-20 minutes or until soft. Drain, rinse, and pat dry the chilis. Cut the large chilis into smaller 1-inch chunks before grinding.
- 7
Add the rest of the ingredients to the food processor and pulverize all ingredients together into a fine paste. Add up to 1 tablespoon of cold water to help turn the blades. A spice grinder works great too! Remove the curry paste for use and store any unused paste in a glass jar. That's it! You just made your curry paste from scratch!