Description
Making authentic homemade Choo Chee curry paste from scratch is very simple. You'll need a handful of ingredients, and you'll be set with a fragrant and tasty curry paste that will surely be your new favorite curry!
Ingredients
2-4 dried Thai chili
1 tablespoon garlic, finely chopped
1/2 teaspoon salt
2 tablespoon lemongrass, finely chopped
1 tablespoon galangal, finely chopped
1/4 cup shallot, chopped small
1 teaspoon kaffir lime zest. If you cannot find fresh kaffir limes, use one teaspoon of lime zest plus 3-4 rough chopped kaffir leaves (also called, Makrut leaves)
1/4 cup cilantro roots or stems, chopped small
1 teaspoon white peppercorn
1/3 cup toasted coconut flakes
Instructions
Using a Food Processor or Blender
- Remove the stems and seeds of the chili pepper, and soak in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch chunks before soaking. You can save the water for adding to the food processor for extra flavor and spice.
- Drain, rinse and pat the chilis dry. Use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in a food processor. Add the rest of the ingredients to the food processor and blend until the ingredients turn into a smooth paste. Add a little water if necessary.
Using the Mortar and Pestle
- Remove the stems and seeds of the chili pepper, and soak in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch chunks before soaking.
- Drain, rinse and pat dry the chilis. Use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar. Add the garlic and salt and pound the three ingredients together in a mortar and pestle until you form a nice paste.
- Add the lemongrass and galangal and keep pounding until smooth. Adding only 2-3 fibrous ingredients makes the pounding easier.
- Adding shallots, cilantro stems, and kaffir lime zest next. Repeat the pounding until you get a smooth paste.
- Add the ground white pepper and toasted coconut flakes. Pound away until the entire paste is smooth. Almost done! (:
- Add the shrimp paste last and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Refrigerate for up to 10 days. Freeze the paste for 4-6 months.
Notes
- For a quick shortcut, microwave the chilis and water for 2-3 minutes until the chilis are softened.
- Choo Chee curry paste is a soft orange color paste. For a brighter red curry sauce, add a few pieces of red bell peppers.
- Adjust the spiciness of your curry paste by the number of chilis used. The more you use, the spicier your paste will be.
- The longer the chilis are soaked, the more vibrant red my paste turns.
- This is VERY important: Use kitchen gloves when handling smaller chilis like Thai bird eye chilis. They are very hot and can cause burning to the skin!
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- Prep Time: 20
- Cook Time: 20
- Category: Curry paste
- Method: food processor
- Cuisine: Thai