I'm Thai born and bred and living in Thailand now. If you are not able to find fresh galanga, frozen roots imported from Thailand are available in most Southeast Asian markets. I am glad I found the ingredients of red curry paste. Generally, the small ones are very hot and used for their heat and the bigger ones have a mild flavor and are added to achieve the bright orange color. Your pics are beautiful. Use a knife to peel the rind of the kaffir lime. This Thai red curry paste recipe is authentic and very easy to follow. Basically, just use it in any recipe that calls for Thai red curry paste, or similar blends, adjusting the quantity for the heat level and saltiness. I definitely want to try making it myself now! Then, chop the 10 slices into small pieces. I am really excited to make my own curry paste. Galangal paste Masters of flavour.Perfect for Thai cuisine and slightly milder than ginger. Hmmm...usually we would use kaffir lime leaves in curries but not in curry pastes. But do you ever think about making your own curry paste or does that idea just sound intimidating to you? Sometimes a piece you get will be tender at the tips and woody further down; save the tender end for salads and use the more fibrous section for seafood soups. The dried form is acceptable for soups, but lacks the fresh flavor required for seafood salads, in which case, it can be substituted with fresh ginger. At that point I was already cooking but I never thought I'd make my own curry paste. Store the whole fresh galangal root refrigerated in a ziplock bag with a paper towel for up to 3 weeks. This looks amazing, thank you for sharing how to make red curry paste! This is such a staple and I love the idea of making your own Red Curry Paste! It grows very vigorously once established. Thanks so much for breaking down the process and making it less intimidating to try. We use it a lot in Thai cooing - if that's what you like! Add the galangal, lemongrass, kaffir lime rind, dried chilies, salt and shrimp paste into the mortar and pound until relatively fine (see the upper right picture for reference). ALL RIGHTS RESERVED. Galanga is also an essential ingredient in most Thai curries and is chopped and pounded to a paste with other paste ingredients. One of the most popular Thai dishes using fresh galangal is the famous Chicken in Coconut Milk Soup (Tom Kah). Ingredients: Fresh galanga root. I had no idea making Thai red curry paste was so easy! You need 10 slices with each being about 0.5 cm thick. Sorry, your blog cannot share posts by email. These herbs are pretty fibrous so that's why they go in first and they can take a good 10-15 minutes of pounding to get the right consistency. Product Details Reviews. ... Products and their ingredients are liable to change. Store fresh galanga wrapped with a paper towel inside a plastic bag in the refrigerator; it will keep for two to three weeks. Remove the outermost leaf of each stalk. Denser, firmer and even more knobby than common ginger, the rhizome is also rounder, marked with concentric rings every half inch apart and has no skin to be peeled. Store the whole fresh galangal root refrigerated in a ziplock bag with a paper towel for up to 3 weeks. Now I definitely have to get a mortar just for this recipe if nothing else LOL. Pounding thoroughly between each addition to break down and incorporate each ingredient into the paste, add lemongrass, galangal, makrut lime zest (if using), coriander roots (if using), garlic, shallot, shrimp paste, peanuts, nutmeg, coriander seeds, cumin seeds, and white peppercorns until a very fine paste forms, about 25 minutes. SHIPPING: When purchasing galangal online, because it is not highly perishable, you may ship by UPS Ground except in very hot weather. So yeah, something to keep in mind because this thing can make or break your curry paste! Avoid large, fat roots, as these can be very hard and woody, making it almost impossible to cut.