Kao Soi Curry Paste พริกแกงข้าวซอย

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Kao soi

Kao Soi Curry Paste พริกแกงข้าวซอย

  • Author: Pailin Chongchitnant


  • 10 large dried chilies, seeds removed, cut into 1” chunks, and soaked in water to re-hydrate
  • 1 tsp coarse sea salt
  • Ginger, peeled and sliced into rounds, 10 pieces
  • Fresh turmeric, peeled and sliced into rounds, 8 pieces
  • ½ cup chopped shallots
  • 1.5 Tbsp coriander seeds, toasted
  • 3 pods black cardamom, seeds removed from pods and toasted

Ingredients & Kitchen Tools I Use


Char the ginger, shallots and turmeric slightly by searing, broiling or grilling. Set aside.

Grind the toasted black cardamom seeds and coriander seeds in a mortar and pestle, remove and set aside.

Drain the dried chilies well and pound together with the salt in the mortar and pestle. Add the ginger, shallots, and turmeric, and the dry spices. Pound to a fine paste.

Join us on Patreon for bonus content & rewards!

Category: Pastes & Sauces