How to Make Southern Thai Curry Paste )

video description

Rating: 4.0; Vote: 1

The foundation of cooking Thai food is the curry paste. Heres the full recipe for southern Thai curry paste: WARNING: If you make this curry paste, you may want to use a glove. My hand did burn for a few hours afterward making it. Thai curry pastes are used to cook so many different Thai dishes - youll find curry pastes used to make curries, stir fry dishes, and soups in Thai cuisine. I think curry pastes are one of my favorites things in the world, mainly because there is so much flavor packed into each and every curry paste. There are many different types of pastes available and used frequently in Thai cuisine, but this is a recipe for the southern style, which is one of my favorites. One of the major distinctions because southern Thai paste and others, is the usage of fresh turmeric which gives everything a beautiful orange color. Lets quickly go over the ingredients, and then Ill just briefly explain the cooking process. But be sure to check out the full recipe (link above) to get all the details about how to cook this for yourself. Here are the ingredients that youll need: 50 g. dried Thai bird chilies - a big handful 30 g. fresh Thai bird chilies - a smaller handful 50 g. garlic - it came to about 2 whole heads of garlic for me 50 g. turmeric - this is the real southern Thai flavor 50 g. galangal - I used about a 2 inch hunk in this video 25 g. shallots - Thai shallots are quite small from ones Ive seen elsewhere, so be sure to measure out the amount by weight 5 stalks lemongrass - and like youll see in the video, throw away the outer few layers kaffir lime - but only the peel of the lime 2 tbsp. dry peppercorns - I used whole peppercorns, but if you have pre-ground pepper already, that should be fine tbsp. salt 2 tbsp. shrimp paste - this is going to give your Thai curry paste saltiness and super flavor Thats all for the ingredients. For preparing the curry paste, all you really need to do is cut everything into small pieces, and start pounding away. Other than saving the shrimp paste for the very end, you can really add in the ingredients however you like and in whatever order youd like. I normally like to begin with the dry chilies, as they are the bulkiest of all the ingredients, and then keep on adding as I go along. It could take a while to pound all the ingredients into a paste, for this recipe it took me about 1. 5 hours, but youre looking for a real buttery smooth and oily paste. The reason to pound Thai curry paste by hand with a mortar and pestle is because when you really work the ingredients slowly, they fully release all their oil - which is where all that beautiful flavor resides. If you make southern Thai curry paste with a blender or food processor, the flavors wont be as complex. But that being said, if you dont have the time to pound by hand, this recipe will still taste great blended or processed. Read the full recipe here
Date: 2019-08-19

← Sok Lek ) - Raw Beef and Blood in Isaan at Lab Som Phit )

Thai Sausage Feast ) in Amphoe Phon ) →

Related videos

When wind is like a convection oven

• Adam Ragusea

Chicago’s Most Talked About New Restaurant Has A Surprising Menu

• Eater

South Africa’s Most Extreme Indian Food!

• Mark Wiens

Easy Brown Butter BANANA MUFFINS Recipe - The BEST Banana Bread Muffins

• Emma's Goodies

The ENCHIRITO is easy to make and 10x better at home

• Simply Mama Cooks

How New Orleans’ Best Gumbo is Made - Made to Order - Bon Appétit

• Bon Appétit

Comments and reviews: 10

Priya Singh
Was this some kind of punishment? Looked brutal Mark. maybe a new fitness strategy? Well it was quite an achievement at the end, PHEW. Can you please show us how to make some Thai desserts? there is this one dumpling I had in Sydney earlier this year at 'Chat Thai' in Thai Town. it had some sort of mince meat in it (pork I'm guessing, it was salty, really sweet and really hot (love those chillies). in a green dumpling pastry, steamed, I haven't really found what it was or the recipe online. but God was it gorgeous to eat. if you or wifey could explain Thai desserts and show recipes for them too. that'd be awesome.
reply

Travizeo, the travel video company
This is great Thanks for sharing Mark Wiens. I do agree, we need to get you a bigger mortar, but I like that fact that your'e sticking with the family heirloom: ) Quick question as well. While in Malaysia we ate at this great Thai restaurant in Melaka and they served us a desert of steamed sticky rice with fresh mango and coconut milk. Pretty much everyone who ate it that night, still talks about it. Is this a popular dish and easy to re-create back in the west? Thanks
reply

SHIVANK SONI
hi mark, you really does hard work to make thai curry paste. after seeing your videos i think around 300 i have already seen, i m indulging in migrationology. you gave respect to each an everybit of chunk; -)also whenever i ate good food i have adopted your attire of enjoying by waving you head; -. i dont know you will read this boring cmmnt of mine but pal i am an avid fan of you. MARK WEINS your foodmania is know in MY VEINS. GOD BLESS.
reply

Carloshache
If you want to make this recipe vegan/vegetarian. Just replace the shrimp paste with thai soy bean paste. Many people figure they just would leave the shrimp paste out but I think the ummami/salty component is needed to counteract a bit of the sharp tumeric aroma. Also it takes considerable less time to make this if you half it, but you don't end up with as much good paste. Delicious stuff though.
reply

idontlikebadjokes
Pounding ingredients in mortar is never easy work and when I was a teenager, I could never understood why my granny and mom insisted on me doing it the traditional way. But I am glad I did because I now understand how much better the food will blend and taste. also the fact that your loved ones appreciate the hard work you put in when preparing the meal.
reply

borbetomagus
I know it would be best to make it myself (and I think I will at some point, but what commercial canned version of this would you recommend? Hopefully I can find a photo that I can take with me for my next exotic grocery haul. Could you recommend a particular shrimp paste brand? (Looking forward to trying Khua Kling) Much thanks
reply

iamPSSDFF
thank you for another amazing and appetizing vid mark. I always watch ur vid before going to sleep. Hope you can visit the Philippines and taste our Lechon, the one Anthony Bourdain dubbed as the best pig ever. I can imagine your facial expression while eating it. Hoping for more delicious vids to come and more power. God bless
reply

Scarry Larry
Hey, Mark. Are you absolutely certain about these measurements? That seems like a lot of chilies compared to other Thai curry pastes. Or the ratio of garlic and shallots seems very low. Is that just how southern food is? I followed your recipe, but it seems pretty spicy. And I've eaten a lot of southern food before.
reply

Cedrick Martinez Reyes
Hey Mark. I was wondering if your just gonna focus on Thai food eating/cooking Thai food? I really like your old videos especially when you try new food on other countries. (not saying your cooking video is bad, just missing your original post) keep it up
reply

Barbara McRae
Awesome, this is the reason why you love love food from around the world, because you do such a wonderful job, yourself, so you know exactly what certain dishes taste. Thank you love the video logs. BC Canada - Gitanmaax, Near Hazelton.
reply

Add a review, comment