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Kao Soi Curry Paste พริกแกงข้าวซอย
Ingredients
- 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
Instructions
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.
Jo
Is it possible to substitute with turmeric powder? If so, how much?
Pailin Chongchitnant
I'd start with 2 teaspoons, and you can always add more if you think it needs it.
Swan
awesome; thank you so much ❤️
★★★★★
Stephen Chan
I love curry, so Kao Soi naturally becomes one of my favourite Thai noodle soups. I've made this to treat friends and got all the compliments. A bit of work, but all worth it.
★★★★★
Stephen Chan
And FYR if you try looking for the black cardamom in Chinese grocery store, the name “Cao Guo” in Chinese characters is “草果”
★★★★★