The Way to Pound

Before adding any ingredients to the mortar, make sure they’re cut the right way for pounding. Chop large, tough ingredients to aid in their pulverization. Items like galangal, ginger, shallots, and garlic should be peeled. Slice fibrous rhizomes like galangal and ginger across their grain into ⅛- to ¼-inch-thick slices to shorten the fibers. Chopping or slicing garlic and ginger will save a lot of pounding time. Trim tough chili stems, but do not get rid of all of them. Instead, cut the stem just above the crown where it meets the fruit. This will enhance the aromatics of your paste by releasing the full fragrance of the chili. Toast spices individually and cool them before adding to the mortar. Many curry paste recipes call for ingredients to be toasted or roasted. This draws out fragrant essential oils, boosts flavor, and adds a smoky nuance. Think about the end result when adding ingredients.