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TheLuxeologist Cooks: Issaya Siamese Club's Red Curry Paste (Nam Phrik Kaeng Daeng) - The Luxeologist
You can find almost all of the ingredients you’ll need for this recipe at our fave, Kibsons. Their produce is super fresh, has a ton of organic options, is fabulous value and they’ll even deliver to your doorstep. They also have lots of hard to find Thai ingredients. Click here to find out more.
6g coriander seeds 6g cumin seeds 12g coarse sea salt 2g white peppercorns 15g dried red finger chilli peppers (soak in water for 1 hour and then squeeze water out) 80g lemongrass, finely sliced 20g shallots, finely chopped 15g garlic cloves 10g galangal, finely sliced 2g lime zest, grated 1g kaffir lime leaves, veins removed and finely chopped 20g Thai shrimp paste 1 section banana leaf (substitution: aluminium foil)
Instructions
Step 1: In a dry pan, combine coriander seeds, cumin seeds, coarse sea salt and white peppercorns and cook over moderate heat for 2 to 3 minutes. Place the spices in a mortar and finely grind or use a food processor and blend until smooth. Add dried red finger chili peppers, lemongrass, shallots, garlic cloves, galangal, lime zest and kaffir lime leaves and finely grind.
Step 2: Wrap shrimp paste in a section of banana leaf (or aluminum foil) and roast the parcel in a frying pan for 1 minute on each side. Remove shrimp paste from the parcel and set aside.
Step 3: Add shrimp paste and finely grind until smooth.
The curry paste can be stored in an airtight container in the refrigerator for up to 5 days.
A former World's 50 Best Restaurants Tastemaker, global gastronome, mad oenophile and luxury travel aficionado hailing from New Zealand, currently residing in Dubai.
