Serves 4
30 min
Prik Gaeng Pak Dtai (Southern Thai Curry Paste)
Recipe GLPRcf027b2adcad81
A vibrant, aromatic curry paste from Thailand's southern region, built on dried and fresh Thai chiles, galangal, lemongrass, and shrimp paste. This fiery, herbaceous blend requires no cooking and serves as the flavor foundation for curries, soups, and stir-fries. Traditionally ground by mortar and pestle, it captures the bold, complex tastes of the south with each ingredient contributing depth and heat.
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Ingredients
18 dried Thai chiles, stemmed
5 fresh red Thai chiles, stemmed
1 teaspoon freshly ground black pepper
1 teaspoon Diamond Crystal kosher salt
One 2-inch piece fresh galangal, peeled and thinly sliced
2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
1 1/2 teaspoons peeled makrut lime zest
One 3-inch piece fresh turmeric, thinly sliced
3 small garlic cloves
1 small shallot, thinly sliced
1 teaspoon Thai shrimp paste
Directions
Remove the stems from the dried Thai chiles and discard. Break the chiles into smaller pieces with your hands or by crushing them lightly. Set aside.
Remove the stems from the fresh red Thai chiles and discard them.
Peel the fresh galangal and slice it thinly into pieces about 1/8 inch thick.
Trim the lemongrass stalks, keeping only the bottom 4 to 5 inches. Remove and discard the tough outer leaves, then thinly slice the tender inner core.
Using a microplane or fine grater, zest the makrut lime to yield about 1 1/2 teaspoons of zest. Set aside.
Peel the fresh turmeric and slice it thinly into pieces about 1/8 inch thick.
In a mortar and pestle, begin by grinding the dried chile pieces with a firm, circular motion. Work the pestle in a grinding and smashing motion until the chiles break down into smaller fragments.
Add the fresh red chiles to the mortar and continue grinding and smashing until they begin to break apart and release their liquid and oils.
Add the sliced galangal to the mortar and grind with a firm pressing and circular motion for about 1 to 2 minutes, working it into the chile mixture.
Add the sliced lemongrass to the mortar and continue grinding with the same firm, circular technique for another 1 to 2 minutes to break it down and release its oils.
Add the makrut lime zest, sliced turmeric, garlic cloves, and sliced shallot to the mortar. Continue grinding and smashing all ingredients together with firm, circular motions.
Add the shrimp paste to the mortar. Press and grind the entire mixture together for another 2 to 3 minutes, using a firm circular and pressing motion. The goal is to break down all large pieces and create a cohesive, chunky-textured paste.
Continue grinding for another 1 to 2 minutes, pressing the pestle firmly in a rotating motion, until the paste reaches a relatively uniform but still slightly coarse texture. Most ingredients should be broken down into small pieces that are evenly distributed throughout.
Season the paste with the black pepper and kosher salt. Grind for about 30 seconds to incorporate the seasonings evenly throughout the paste.
Transfer the finished curry paste to a clean, airtight container. Use immediately or store in the refrigerator for up to 1 week, or freeze for up to 3 months.
