Prik King Curry Paste

Prik King Curry Paste

A fiery, aromatic Thai paste pounded from dried chiles, lemongrass, and galangal.

Total 1 hr 15 min Makes 16 oz Calories 22/serving

Dietary

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

Allergens

Shellfish

This red curry paste gets its distinctive dryness and heat from dried red chiles balanced with fragrant lemongrass, galangal, and kaffir lime zest. Traditionally used for prik king stir-fries with pork or green beans, it keeps well refrigerated and brings a concentrated, earthy spice to any dish it touches.

Ingredients

  • 12 dried red Thai chiles, stems removed, soaked in warm water 15 minutes
  • 2 tablespoons lemongrass, tender inner part only, thinly sliced
  • 1 tablespoon galangal, peeled and minced
  • 1 tablespoon kaffir lime zest
  • 2 tablespoons garlic, peeled
  • 3 tablespoons shallots, peeled and sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon coriander seeds, toasted
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon salt
  • 2 tablespoons water, as needed for grinding

Method

  1. Soak the dried chiles in warm water for 15 minutes until softened, then drain well and squeeze out excess water.

  2. Toast the coriander seeds and white peppercorns in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then grind to a powder in a mortar or spice grinder.

  3. Add the softened chiles and salt to a mortar and pestle, pounding to a rough paste, about 3 minutes.

  4. Add the lemongrass and galangal, pounding until no large fibers remain, about 4 minutes.

  5. Add the kaffir lime zest, garlic, and shallots, continuing to pound into a cohesive paste, about 5 minutes.

  6. Stir in the ground coriander, white pepper, and shrimp paste, pounding until fully incorporated and smooth.

  7. Add water, 1 teaspoon at a time, pounding between additions, until the paste is smooth and holds together but is not watery.

  8. Transfer the paste to a clean jar, pressing out air pockets, and refrigerate for up to 2 weeks or freeze for up to 3 months.

Rate this recipe

★ 3.6 (1)

Prik King Curry Paste

This red curry paste gets its distinctive dryness and heat from dried red chiles balanced with fragrant lemongrass, galangal, and kaffir lime zest. Traditionally used for prik king stir-fries with pork or green beans, it keeps well refrigerated and brings a concentrated, earthy spice to any dish it touches.

1 hr 15 min 16 oz 22 cal

Ingredients

  • 12 dried red Thai chiles, stems removed, soaked in warm water 15 minutes
  • 2 tablespoons lemongrass, tender inner part only, thinly sliced
  • 1 tablespoon galangal, peeled and minced
  • 1 tablespoon kaffir lime zest
  • 2 tablespoons garlic, peeled
  • 3 tablespoons shallots, peeled and sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon coriander seeds, toasted
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon salt
  • 2 tablespoons water, as needed for grinding

Method

  1. 1

    Soak the dried chiles in warm water for 15 minutes until softened, then drain well and squeeze out excess water.

  2. 2

    Toast the coriander seeds and white peppercorns in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then grind to a powder in a mortar or spice grinder.

  3. 3

    Add the softened chiles and salt to a mortar and pestle, pounding to a rough paste, about 3 minutes.

  4. 4

    Add the lemongrass and galangal, pounding until no large fibers remain, about 4 minutes.

  5. 5

    Add the kaffir lime zest, garlic, and shallots, continuing to pound into a cohesive paste, about 5 minutes.

  6. 6

    Stir in the ground coriander, white pepper, and shrimp paste, pounding until fully incorporated and smooth.

  7. 7

    Add water, 1 teaspoon at a time, pounding between additions, until the paste is smooth and holds together but is not watery.

  8. 8

    Transfer the paste to a clean jar, pressing out air pockets, and refrigerate for up to 2 weeks or freeze for up to 3 months.