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¾ cup
pounded, slightly more if blendedEasy
By Robert Danhi
Published 2008
Krachai, a rhizome with oddly attractive appendages lends this curry paste a heady aroma. Notice how simple this curry paste is: no cilantro roots or dried chilies. It is most similar to green curry paste, which could be substituted for it in a pinch.
Using a Mortar: Begin by pounding bird chilies and salt; pound until semi-smooth. Add lemongrass, galangal, krachai; pound until lemongrass disintegrates. Add garlic, shallots, and green chilies; pound until a smooth even curry paste is achieved. Pound in toasted shrimp paste. (See for more on using a