Authentic home cooking from Thailand, with US measurements. 
2020 11. Khao Soi Curry Paste
This is a recipe I've enjoyed since childhood. My mom would only make it once or twice a year because, in the past, it was hard to find cha-ko fruit—she had to go all the way to Yaowarat. Now you can buy it online. Some people call it grass jelly fruit.
2020 11. Khao Soi Curry Paste
This is a recipe I've enjoyed since childhood. My mom would only make it once or twice a year because, in the past, it was hard to find cha-ko fruit—she had to go all the way to Yaowarat. Now you can buy it online. Some people call it grass jelly fruit.
Open in Cookpad AppSteps
- 1
Soak the chilies in water. Slice all the other ingredients. Crack open the cha-ko fruits, separate the seeds and skins, and remove the central stem.
- 2
Toast everything except the chilies. When the shallots are cooked and fragrant, add the chilies and toast them last to prevent them from burning. Usually, large dried chilies are used, but if you only have small ones, that's fine—just use fewer to keep it from getting too spicy.
- 3
Pound everything together with a mortar and pestle until very fine. This is important because cha-ko seeds are small and hard; if you use a blender, they won't break down properly. My mom says to remove the cha-ko skins and set them aside to add later when making the curry.
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