I have yet to find a pre-made curry paste that I like as much as this recipe. It makes a large batch and can be frozen, so putting in the 10 extra minutes to put this together is worth it in the end. I use this in panang curry, spicy peanut noodles, Thai coconut curry soup, and basically anything that I want to have a kick of spice with a nice complexity of flavors.
Yield: 2 cups Prep Time: 10 minutes
- 30 dried chiles
- 1/4 cup coriander seeds
- 2 tsp. black peppercorns
- 4 tsp. cumin seeds
- 1 Tbsp. paprika
- 3 Tbsp. fresh ginger, peeled and chopped
- 15 garlic cloves
- 2/3 cup white onion, chopped
- 3 stalks lemongrass (bottom 2 inches only)
- 1 Tbsp. coarse kosher salt
- 3 Tbsp. fish sauce
- 2 Tbsp. lemon juice
- 3/4 cup peanut oil, divided
- 2 bunches cilantro, stems only finely chopped
- Toast dried chiles, coriander seeds, cumin seeds, and peppercorns for 2 minutes over medium heat until fragrant. Grind in batches in a spice grinder to make a fine powder. Stir in paprika.
- Place the ginger, garlic, onion, lemongrass, and 1/4 cup of peanut oil in food processor to make a paste.
- Add the spice powder, salt, fish sauce, and lemon juice and blend until combined.
- Stir in remaining peanut oil and cilantro stems.
To Freeze: Place tablespoon amounts on a cookie sheet covered in wax paper and place in freezer until solid. Transfer to a freezer bag. Use as needed. Paste can be frozen for 6 months.