Geng Gati Curry Paste Recipe - Chef David Thompson

Geng Gati Curry Paste (Makes 3 tbsp) Ingredients:
3 dried long red chilies, seeds removed
2 small dried red chilies
3 small red chilies
1 cm piece peeled galangal*, thinly sliced
2 tbs finely chopped lemongrass
1 garlic clove
1 cm piece fresh red turmeric*, peeled, thinly sliced
1 tbs wild ginger
1 tbs Thai shrimp paste
Store leftover curry paste in a sealed container in the fridge for up to 1 week.

Chef's Notes:
Bird’s-eye chillies are tiny, intensely hot thai chillies.
Wild ginger (grachai) is available fresh or pickled (drain and rinse before use).

Procedure:
For the paste, soak dried chilies in water for 10 minutes or until softened slightly. Squeeze to remove excess liquid, then roughly chop chilies. Place soaked chilies in a mortar and pestle with the remaining ingredients and pound to a fine paste. (you can cheat by pureeing in a blender with a little water or stock.) Set paste aside. Place pinch of palm sugar, lemongrass, galangal, lime leaves, a pinch of salt and 1/2 cup (125ml) water in a pan. Bring to the boil over medium-high heat. * From Asian food shops (kaffir lime and turmeric also from selected green grocers).



Restaurant: Nahm
Recipe Type: Authentic
Submitted By: Chef David Thompson
Recipe Author: Chef David Thompson
Original Photograph By: Mark Roper
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.littlewhitedish.com.au/pdf/Editorial/David_Thompson_abc_nov09.pdf

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