Floyd’s Thai Food

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inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped

4 or 5 kaffir lime leaves, finely chopped, or zest of 1 lime

6 black peppercorns

1 teaspoon shrimp paste

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teaspoon salt

1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.

2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

Thai red curry paste (#ulink_7538dea8-fbd9-5a42-b099-635e2d1ad442)

7 long, dried red chillies, deseeded

1 teaspoon cumin seeds

1

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teaspoons coriander seeds

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nutmeg, ground

2 tablespoons finely sliced fresh lemon grass

2 tablespoons finely chopped red shallots

1 tablespoon finely chopped roasted red shallots

1 tablespoon finely chopped garlic

zest of 2 limes, finely chopped

10 white peppercorns

a large pinch of salt

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teaspoon shrimp paste

5 cloves

1 Soak the chillies in hot water for about 15 minutes, then drain.

2 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds and the nutmeg for 40–50 seconds until they release their aroma. Tip into a spice grinder and grind to a powder.

3 Put the powder in a food processor with all the other ingredients and whiz to a paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

Thai yellow curry paste (#ulink_9672558c-bc38-527b-8e46-064ea69152df)

1 teaspoon cumin seeds

2 teaspoons coriander seeds

6 fresh red chillies, chopped

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teaspoon ground cinnamon

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teaspoon ground cloves

1 fresh lemon grass stalk, chopped

2 red shallots, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

2 tablespoons turmeric powder

1 teaspoon shrimp paste

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teaspoon salt

1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.

2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

Thai massaman curry paste (#ulink_0d83b50d-a73a-5f8f-8636-7812724a993c)

This comes from southern Thailand.

3–4 dried red chillies