Follow these steps for perfect results
red dried chilies
large, soaked
sea salt
shallots
chopped
garlic
chopped
galangal
finely chopped
lemongrass
thinly sliced (bottom 7 inches)
cilantro roots
or 10 cilantro stalks
ground white pepper
coriander
ground
cumin
ground
roasted peanuts
or 3 tbsp peanut butter
shrimp paste
Rehydrate dried chilies by microwaving in hot water for 2-3 minutes, then let them sit for 30 minutes to soften.
Combine all ingredients, including rehydrated chilies and soaking water, in a blender or food processor.
Puree until a smooth paste forms, adding a few tablespoons of water if needed to achieve the desired consistency.
Pause the blender/processor periodically to scrape down the sides with a spatula, ensuring all ingredients are evenly processed.
Use the curry paste immediately or store in plastic bags in the freezer for later use.
Expert advice for the best results
Adjust the amount of chili peppers to control the spiciness level.
Toast peanuts before grinding for more flavor
For extra flavor, dry roast the spices (coriander and cumin) briefly before grinding.
Everything you need to know before you start
10 minutes
Can be made ahead and stored in the refrigerator for up to a week or frozen for longer storage.
Serve in a small bowl as part of a larger meal.
Serve with rice and vegetables.
Use as a base for curries and soups.
Serve as a marinade.
A light beer can help balance the spice.
The sweetness complements the spice.
Discover the story behind this recipe
Essential ingredient in many Southeast Asian dishes.
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