It’s been a while since my post about seasoning a mortar and pestle (you can read about that here). In that post I promised I’d show more about actually using it. This is not that post, but it’s the precursor. Before you can start pounding a curry paste, you have to prep your ingredients. As you’ll see in the video, Thai green curry paste has quite a few moving parts.

Making Thai Green Curry Paste Part 1: The Ingredients from BuHi on Vimeo.

So why go to all this trouble when you can just buy a paste off the shelf and be eating in 30 minutes? As I mentioned in the Mortar and Pestle post, it’s all about control. When you’re building a paste by hand you can control the texture, heat and flavor as you go. It’s a lot of work and it takes practice, but I can promise you that it makes a huge difference in the end. Instead of clobbering your palate with something screaming “CURRY“, you’ll find subtlety and layering of flavors. The individual components are distinguishable – garlic, chili, galangal, lemongrass… but within a framework that is definitely curry, but not brutally so (unless that’s how you choose to make it).

The videos for pounding out the paste and cooking the final dish are in the works and coming soon (along with the recipe)!

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