Thai Curry Paste - Kaeng Kua

The Thai Curry Paste Kaeng Kua is extremely popular in the South of Thailand. Kaeng Kua is one of many varieties of Thai Curry Paste available which give Thai curries their own unique flavours. Kaeng Kua is the curry paste used to make the famous Thai curry “Kaeng Kua Sapparot“, Prawn and Pineapple curry.

Thai curry paste should preferably be made using a mortar and pestle as it gives the best texture, but be warned, it is hard work and time consuming. In Thailand all the ingredients for a Thai curry paste were ground down individually before being pounded together, however, whilst it does produce a better flavour, it is not essential and many people will use an electric grinder. The Curry Paste will keep in a refrigerator for several days if wrapped and put into an airtight container.

Ingredients for Thai Curry Paste – Kaeng Kua

12 Dried Red Chillies, roughly chopped
10 Shallots, peeled and chopped
20 Garlic Cloves, peeled and roughly chopped
3 Lemongrass Stalks, roughly chopped
2 Tbsp Coriander Roots, chopped
1 Tbsp Fresh Turmeric, grated
1 Tbsp Galangal, grated
1 Tbsp Kaffir Lime Peel, grated
1 Tsp Fermented Fish Paste

Method

Grind all the items together into a smooth paste. If using a mortar and pestle, start with the Dried Red Chillies and the sea salt before adding the other items one by one. The sea salt helps to break down the tough chillies.
1 Tsp Sea Salt