Kao Soi Curry Paste พริกแกงข้าวซอย

Name: Kao Soi Curry Paste พริกแกงข้าวซอย
Ingredients: 10 large dried chilies, seeds removed, cut into 1" chunks, and soaked in water to re-hydrate; 1 tsp coarse sea salt; Ginger, peeled and sliced into rounds, 10 pieces; Fresh turmeric, peeled and sliced into rounds, 8 pieces; ½ cup chopped shallots; 1.5 Tbsp coriander seeds, toasted; 3 pods black cardamom, seeds removed from pods and toasted

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hot-thai-kitchen.com

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Author : Pailin Chongchitnant

Ingredients

Remove All · Remove Spices · Remove Staples

10 large dried chilies, seeds removed, cut into 1" chunks, and soaked in water to re-hydrate1 tsp coarse sea saltGinger, peeled and sliced into rounds, 10 piecesFresh turmeric, peeled and sliced into rounds, 8 pieces½ cup chopped shallots1.5 Tbsp coriander seeds, toasted3 pods black cardamom, seeds removed from pods and toasted

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Instructions

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Step 1

Char the ginger, shallots and turmeric slightly by searing, broiling or grilling. Set aside.

Step 2

Grind the toasted black cardamom seeds and coriander seeds in a mortar and pestle, remove and set aside.

Step 3

Drain the dried chilies well and pound together with the salt in the mortar and pestle. Add the ginger, shallots, and turmeric, and the dry spices. Pound to a fine paste.

Step 4

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