Awesome Thai Food

“Laab Curry – Nam Phrik Laab” or ” Phrik Laab” is how to bring spices and herbs such as dried chilli, shallots, garlics, galangal, lemon grass, Ma- kaewn, Ma-laeb, Dee Bplee, pepper, coriander seed to shredded, chopped or grounded as desired. Dry or roast all the ingredients before mix them together. Then roast them together again until done for the fragrance and for store in a long period of time.  Sometime if add a little bit of oil before roast it, it will make Nam Phrik Laab more tasty or can eat it raw, it tastes as good as well. The Laab Curry will help to mind the smell of raw meat from cooking Laab in the north of Thailand.
In the process of making Laab Curry if someone does not like too spicy taste, then can use half of the larger dried chilli and another half of dried small chilli (Phrik Khee Nuu) mix together. Or can  carve some of the seeds out.  This Laab Curry is curry from the north of Thailand.  Some of the dishes that normally use this kind of Laab Curry to cook with are spicy chicken salad (Yum gai), Laab Moo, Laab Neua, spicy frog salad (Yum Kob), spicy pig ears salad( Yum Hoo Moo), etc..

The Laab Curry components are as the following

1. Common components are…
-  50 grams Dried Phrik Khee Nuu, take off the knob  (or depends on individual preferences for the spicy taste. If prefer more spicy please use the small chilli for full amount but if not then please use the bigger chilli for half of the amount)
-  2-3 medium sized shallots (shelled)
-  10 small garlic cloves (shelled)
-  2 tsp salt

2. Special components are all spices that will help to mind the smell of fresh blood.
-  2 Tbsp old galangal, finely chopped
-  3 Tbsp lemon grass, finely chopped
-  2 Tbsp Ma- kaewn  (Ma- kaewn is the particular herb from the north of Thailand, can use either fresh or dry, it has a bitter and harsh to the taste, strong aromatic and it is the main ingredient to make Laab Curry)
-  1 1/2 tsp Ma-laeb (Ma-laeb is another northern spice, grows well in the limestone mountain, young  leaves can be used as the side dishes with Laab)
-  2 Tbsp coriander seeds
-  1 1/2 tsp Pepper seeds
-  1 Tbsp Dee-Bplee

How to do…

1. Place the pan over medium heat. Add the dried chilli into the hot pan and roast until they turn black not burnt. Then take the chilli out to rest. Use the same pan to roast the shallots and garlics for about 3-5 minutes then add galangals and lemon grass until they begin to dried. Then add Ma- kaewn, Ma-laeb, coriander seed, pepper and Dee-Bplee down together.  Stir and leave on the stove for a while until all the spices start to smell. Turn off the heat.

2. Start to pound chilli and salt first until they fine (try not to pound all of the seeds from the chilli because it will lose the good flavor from the seed).  Then follow with the remaining ingredients into the mortar. Pound until they fine and all ingredient combine together. (Do not use the grinder because it will make the taste of the Laab Curry not as good as it should be).

3. Put the Laab Curry in the container with the lid on, tightly closed. Laab Curry can be able to keep in a long period of time (keep in the freezer will help to extend the life time and whenever you want to use it just need to take it out).  Now it is very convenient because you will be able to find the already made Laab Curry in the meat market or any grocery store in your area.