4 Votes
Among the curry pastes, sour curry paste is one of the easiest one to make: the ingredients are relatively easy to source and then, since there is no fiberous lemongrass, easy to pound in the mortar. It takes no more than 10 minutes to make. I usually make it on the fly.
This recipe is for a wimpy southern sour curry lover like me. Southerners eat very hot food. If you feel like being a southerner for a day, quadruple the amount of fresh and dried chili peppers!
Start in your mortar with peppers and salt. Salt helps grinding peppers. When the peppers and salt are ground, add turmeric and garlic. Pound until blended.
Add shallots. In making all the curry pastes, you want to add shallot last because shallots have lots of water, which makes it slippery. Shrimp paste is added either before or after shallots because it is already a paste; only mixing is needed.
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Author: Natty Netsuwan
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