23min 4 ppl
Jungle Curry Paste
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 4 steps
Medium: 31–60 min or 7–12 steps
100 kcalper person
Protein 1g
Carbs 8g
Fats 7g
About this dish
A fierce, coconut-free curry paste built on fresh and dried chillies with no sweetness to soften it — the base for a punchy Thai jungle curry.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Bird's Eye Chilliesgreen, stems removed10
- Thai shallotspeeled and roughly chopped6
- Garlic clovespeeled8 cloves
- Galangalpeeled and thinly sliced20 g
- Lemongrass stalkstough outer layers removed, finely sliced2 stalks
- Makrut lime leavesstems removed, torn3 leaves
- Coriander rootscraped clean and chopped8 g
Spices & Seasonings
- Dried Red Chilliessoaked in warm water for 10 minutes, drained6
- White pepper1 tsp
- Salt1 tsp
Oils & Condiments
- Vegetable Oilto loosen the paste2 tbsp
Utensils
- Mortar and pestle
- Chopping board
- Sharp knife
Method
1
Drain the soaked dried chillies and finely slice them with the bird's eye chillies, shallots, garlic, galangal, lemongrass and coriander root.
Approx. 12 minutes
2
Add the sliced chillies, shallots, garlic, galangal, lemongrass, coriander root and lime leaves to the mortar in batches, pounding each addition to a paste before adding the next.
Approx. 15 minutes
3
Pound in the white pepper, salt and vegetable oil until the paste is smooth with no large pieces remaining.
Approx. 6 minutes
4
Taste and adjust the salt before transferring the paste to a jar.
Approx. 3 minutes
