Total Time
Prep 30 mins
Cook 0 mins

From Thai Food- David Thompson

Ingredients Nutrition

  • 4 tablespoons peanuts (boiled or roasted and cooled)
  • 10 long dried Thai chiles, stemmed and soaked
  • 14 teaspoon salt
  • 1 teaspoon coriander, root scraped and chopped
  • 1 12 tablespoons galangal, grated
  • 1 tablespoon lemongrass, chopped
  • 3 tablespoons shallots, chopped
  • 2 tablespoons garlic, chopped
  • 12 nutmeg, coarsely pounded and briefly roasted


  1. Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
  2. Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
  3. This is an adopted recipe.
Most Helpful

I use this exact recipe many times. I mainly use it with seafood. Great with prawns/shrimp or a meaty fish like swordfish. I have used this curry paste with: Crocodile meat. YUM. Thank you Mean Chef for posting this recipe. By the way, I would love to eat a meal cooked by you.

Chrissyo January 01, 2004