Authentic Homemade Choo Chee Curry Paste
Making authentic homemade Choo Chee curry paste from scratch is very simple. You'll need a handful of ingredients, and you'll be set with a fragrant and tasty curry paste that will surely be your new favorite curry!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 2-4 dried Thai chili
- 1 tbsp garlic, finely chopped
- 1/2 tsp salt
- 2 tbsp lemongrass, finely chopped
- 1 tbsp galangal, finely chopped
- 1/4 cup shallot, chopped small
- 1 tsp kaffir lime zest. If you cannot find fresh kaffir limes, use one teaspoon of lime zest plus 3-4 rough chopped kaffir leaves (also called, Makrut leaves)
- 1/4 cup cilantro roots or stems, chopped small
- 1 tsp white peppercorn
- 1/3 cup toasted coconut flakes
- 1 tsp shrimp paste
Instructions
- 1
Remove the stems and seeds of the chili pepper, and soak in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch chunks before soaking. You can save the water for adding to the food processor for extra flavor and spice.
- 2
Drain, rinse and pat the chilis dry. Use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in a food processor. Add the rest of the ingredients to the food processor and blend until the ingredients turn into a smooth paste. Add a little water if necessary.
- 3
Remove the stems and seeds of the chili pepper, and soak in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch chunks before soaking.
- 4
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 garlic and salt and pound the three ingredients together in a mortar and pestle until you form a nice paste.
- 5
Add the lemongrass and galangal and keep pounding until smooth. Adding only 2-3 fibrous ingredients makes the pounding easier.
- 6
Adding shallots, cilantro stems, and kaffir lime zest next. Repeat the pounding until you get a smooth paste.
- 7
Add the ground white pepper and toasted coconut flakes. Pound away until the entire paste is smooth. Almost done! (:
- 8
Add the shrimp paste last and 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 paste for 4-6 months.