Gang Khua red curry is the most simple and basic of all Thai curries. Apart from the dried chillies, all ingredients are fresh herbs. There’s no dried spice used in this curry paste. Among Thais, the common curry dishes using this paste are for example Gang Khua Gai Sai Fak (chicken and winter gourd curry) and Gang Moo Mara (pork and bitter gourd curry).
Ingredients
- 2-5 dried Spur chillies, cut and soaked in cold water
- 1 tsp coarse sea salt
- 2 tsp mature galangal, sliced finely chopped
- 2 Tbsp lemongrass, thinly sliced
- 2 Tbsp Thai garlic, peeled
- 1/4 cup shallots, roughly chopped
- 1 tsp shrimp paste
Directions
- In a mortar with pestle (or a blender), add all the chillies and the salt; pound together until quite fine.
- Add a little bit at a time of: galangal, lemongrass, garlic, and shallots. With each addition pound until well combined.
- Add shrimp paste; pound until all the ingredients form a smooth paste.
- Use immediately or fry in oil and coconut milk before storage in freezer or fridge.
