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Sauces

Khao Soi Curry Paste

TIME

25 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

47 kcal

CARBS

10 g

PROTEIN

2 g

FAT

1 g

Z Khao Soi Curry Paste

About this recipe

Khao soi curry paste is the aromatic base of the curry noodle soup associated with Northern Thailand, especially Chiang Mai. The soup’s history is often linked to Yunnanese Muslim traders and cross-border food traditions, though its precise origins are debated. This version combines dried chiles, shallots, garlic, ginger, turmeric, herbs, and toasted spices; ingredients and proportions vary by cook and region.

WHY YOU’LL LOVE IT

Toasted spices give this Northern Thai curry paste a deep, fragrant aroma. Dried red chiles add rich color and adjustable heat. Ginger, turmeric, shallots, and cilantro build a bright, savory base.

Ingredients

  • 6 mild dried red chiles (about 20 g), such as guajillo or puya, stemmed and seeded
  • 5 small shallots (about 75 g), peeled and roughly chopped
  • 4 garlic cloves (about 12 g), peeled
  • 1-inch piece fresh ginger (about 20 g), peeled and sliced
  • 1-inch piece fresh turmeric (about 10 g), peeled and sliced
  • 1/4 cup fresh cilantro roots or tender stems (about 15 g), chopped
  • 1 tbsp coriander seeds (about 6 g)
  • 1/2 tsp cumin seeds (about 1 g)
  • 1 tsp yellow curry powder (about 3 g)
  • 1/2 tsp coarse salt (about 3 g)
  • Zest of 1 lime (about 2 g)
  • 2–3 tbsp reserved chile-soaking water (30–45 ml), as needed

Preparation

  1. Soak the dried chiles in hot water for 10–15 minutes, until pliable. Drain and reserve 30–45 ml of the soaking water.
  2. Toast the coriander and cumin seeds in a dry skillet over medium-low heat for 1–2 minutes, stirring until fragrant. Let them cool briefly.
  3. In the same skillet, char the shallots, ginger, and turmeric for 1–2 minutes per side, until lightly browned in spots.
  4. Grind the toasted seeds in a food processor or mortar and pestle. Add the chiles, shallots, garlic, ginger, turmeric, cilantro roots, curry powder, salt, and lime zest.
  5. Blend or pound into a thick paste, adding the reserved soaking water a tablespoon at a time and scraping down the sides as needed.

Tips

  • Use mild dried chiles for a gentler paste; remove more seeds to reduce the heat.
  • Add the soaking water gradually so the paste stays thick.
  • If using a mortar and pestle, pound the dried chiles and toasted spices first, then work in the remaining ingredients.

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