your mind will be blown the first time you make fresh curry paste. pounding each ingredient in the mortar and pestle and inhaling the wafting perfumes released is absolutely intoxicating. even if you don’t have a mortar and pestle, the satisfaction of making fresh curry paste from your food processor, blender, whatever tool you have, is well worth the effort. your curry will turn out more fragrant, flavourful, and luscious. plus, you can freeze portions of it for a quick weeknight meal! this does require some ingredient hunting, but most can be found at your local asian market. you can use this recipe all the same with store-bought curry paste. serve with steamed rice.
we thank leela punyaratabandhu (a.k.a. shesimmers) for teaching us how to cook ‘simple thai food’ and inspiring this recipe. reid and I highly recommend her book for those wanting to dive into thai cooking but have been intimidated to do so. she makes it approachable, easy and straightforward, offering reasonable ingredient substitutions for those in north america.
*by the way, you can keep chilis, galangal, lemongrass, and makrut lime leaves on hand in the freezer!
Serves 4 to 6
Part 1:
Ingredients (Paste)
Makes 1 cup
1 1/2 tbsps. coriander seeds
2 tsps. cumin seeds
1/2 tsp. white peppercorns
3 dried guajillo chilis, microwaved for 20 seconds until brittle
4 dried thai red bird's eye chilis or arbol chilis, microwaved for 20 seconds until brittle
2 tbsps. galangal, sliced
2 tbsps. lemongrass, roughly sliced
4 makrut lime leaves, deveined and roughly sliced
10 cloves garlic
1/2 cup sliced shallots
2 tsps. salt
2 tsps. shrimp paste (substitute with 1 anchovy)
Instructions
For best results, use a mortar and pestle. However, we know that not everyone has a mortar and pestle, so a blender or small food processor will do just fine.
Toast dried spices in a small pan until fragrant.
Pound or pulverize the dried spices with the chilis until it has become a fine powder. Set aside in a small bowl.
Pound or pulverize the fresh herbs until it has become a paste. Add salt and shrimp paste.
Combine with dried spice powder.
Set aside 1/4 cup of paste and divide the rest into 3 separate portions (1/4 cup each) to freeze for later use.
Part 2:
Ingredients (Curry)
1/8 to 1/4 cup red curry paste (you could also use store bought, but fresh will definitely give a different result)
1 tbsp. canola or coconut oil
1 (400 mL / 14 oz.) can coconut milk (Aroy-D or Savoy)
1/2 a small butternut squash, cut into 1-inch cubes
2 tbsps. fish sauce or gf tamari
1 lbs. chicken thighs, cut into 1-inch pieces or packaged fried tofu, cut into 1-inch cubes
1/2 cup chicken or vegetable stock
1 tbsp. brown sugar
3 makrut lime leaves
1 heaping tbsp. peanut butter
cilantro or thai basil, chopped, to garnish
Instructions
In a dutch oven or a large pot, fry curry paste in coconut oil and a couple of spoonfuls of coconut cream (from the top of your coconut milk can) for 2 minutes over medium heat.
Add coconut milk and squash. Bring to a boil, turn down to a medium-low simmer, and cook for 5-7 minutes.
Add fish sauce, chicken, stock, sugar, and lime leaves. Simmer until chicken is cooked through, about 3-4 minutes. Mix in a heaping tablespoon of peanut butter. Serve with steamed jasmine rice.