Hang Lay Curry Paste

Hang Lay Curry Paste

A fragrant Burmese-influenced Northern Thai paste built on dried chiles, ginger, and turmeric.

Total 40 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Hang lay curry paste blends dried chiles, shallots, garlic, lemongrass, ginger, and turmeric into a fragrant base for the pork belly curry it's named for. Toasting the spices first deepens the aroma, and the paste keeps well refrigerated or frozen for future batches of curry. Use it as the flavor foundation for hang lay curry or other Northern Thai braises.

Ingredients

  • 10 dried Thai chiles, stemmed and seeded
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 cup shallots, peeled and sliced
  • 1/4 cup garlic cloves, peeled
  • 3 tablespoons fresh lemongrass, thinly sliced
  • 3 tablespoons fresh ginger, peeled and sliced
  • 2 tablespoons fresh turmeric, peeled and sliced
  • 1 tablespoon shrimp paste
  • 1 teaspoon salt
  • 1/4 cup water

Method

  1. Soak the dried Thai chiles in warm water for 15 minutes until softened, then drain and roughly chop.

  2. Toast the coriander seeds, cumin seeds, and peppercorns in a dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes.

  3. Grind the toasted spices in a spice grinder or mortar and pestle to a fine powder.

  4. Combine the soaked chiles, shallots, garlic, lemongrass, ginger, and turmeric in a food processor or mortar and pestle.

  5. Add the ground toasted spices, shrimp paste, and salt to the chile mixture.

  6. Pound or process the mixture, adding the water a tablespoon at a time, until a smooth, thick paste forms, about 5 minutes.

  7. Scrape down the sides and check the texture; the paste should hold together and coat a spoon without being watery.

  8. Transfer the paste to an airtight container and refrigerate for up to 2 weeks, or freeze in portions for up to 3 months.

Rate this recipe

★ 4.3 (1)

Hang Lay Curry Paste

Hang lay curry paste blends dried chiles, shallots, garlic, lemongrass, ginger, and turmeric into a fragrant base for the pork belly curry it's named for. Toasting the spices first deepens the aroma, and the paste keeps well refrigerated or frozen for future batches of curry. Use it as the flavor foundation for hang lay curry or other Northern Thai braises.

40 min 16 oz 35 cal

Ingredients

  • 10 dried Thai chiles, stemmed and seeded
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 cup shallots, peeled and sliced
  • 1/4 cup garlic cloves, peeled
  • 3 tablespoons fresh lemongrass, thinly sliced
  • 3 tablespoons fresh ginger, peeled and sliced
  • 2 tablespoons fresh turmeric, peeled and sliced
  • 1 tablespoon shrimp paste
  • 1 teaspoon salt
  • 1/4 cup water

Method

  1. 1

    Soak the dried Thai chiles in warm water for 15 minutes until softened, then drain and roughly chop.

  2. 2

    Toast the coriander seeds, cumin seeds, and peppercorns in a dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes.

  3. 3

    Grind the toasted spices in a spice grinder or mortar and pestle to a fine powder.

  4. 4

    Combine the soaked chiles, shallots, garlic, lemongrass, ginger, and turmeric in a food processor or mortar and pestle.

  5. 5

    Add the ground toasted spices, shrimp paste, and salt to the chile mixture.

  6. 6

    Pound or process the mixture, adding the water a tablespoon at a time, until a smooth, thick paste forms, about 5 minutes.

  7. 7

    Scrape down the sides and check the texture; the paste should hold together and coat a spoon without being watery.

  8. 8

    Transfer the paste to an airtight container and refrigerate for up to 2 weeks, or freeze in portions for up to 3 months.