Best Thai Curry Paste Recipes

THAI RED CURRY PASTE

Steps:

• Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

THAI RED CURRY PASTE

Steps:

• Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
• While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
• Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

THAI GREEN CURRY PASTE

Steps:

• Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

THAI GREEN CURRY PASTE

Steps:

• Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
• DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)

Steps:

• Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS

Steps:

• Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
• Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA

Steps:

• PREPARATION-.
• De-bone the pork loin and cut up into bite size pieces, set aside.
• Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
• Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
• Use a small not very hot pepper, remove the seeds, cut up, set aside.
• Chop the anchovies into small pieces, set aside.
• .
• COOKING INSTRUCTIONS-.
• Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
• Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
• Add the pork, until thoroughly cooked.
• Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
• Place hot soup into individual bowls and garnish with a whole basil leaf or two.
• Serve with rice and enjoy!
• .
• NOTES-.
• Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.

THAI GREEN CURRY PASTE

Steps:

• Using a blender or processor, blend all the ingredients to a smooth paste.
• Transfer the paste into a bowl, cover and chill until required.

GREEN CURRY PASTE FOR THAI TOFU AND VEGETABLES

Steps:

• Blend all the ingredients in a blender until smooth.

THAI GREEN CURRY PASTE GONE GREENER!

Steps:

• In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
• Do not allow to brown.
• Cool and grind with the rest of the ingredients in a blender.
• Store refrigerated for a week.

RED CURRY PASTE FOR THAI PORK AND NOODLES

Steps:

• Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

AUTHENTIC THAI RED CURRY PASTE

Steps:

• Prepare all ingredients as instructed above.
• Drain the chillies and discard liquid.
• In a food processor, puree the chillies and all the other fresh ingredients until very fine.
• Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
• Add the roasted shrimp paste to the spices and grind again until combined.
• Add the spice/shrimp paste mix to the puree and mix well.
• Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
• 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

THAI RED CURRY PASTE

Steps:

• As said in the description, this recipe really is as easy as throwing ingredients into a blender. Start, though, by cutting off the stems of the chillies, coring the peppers and peeling the shallots and garlic. It also helps to give the peppers and shallots a quick chop before throwing them in. Finally, bruise the lemongrass stalk, which simply means pressing down on the stalk with a flat knife, and chop the stalk in half.
• It is better to pulse the ingredients in stages from larger to shorter, just so everything grinds down well. I generally go peppers, shallots, lemongrass stalk, regular chillies, bird's eye chillies, garlic, then coriander and leaves. Everything should be well chopped but not quite yet a paste. (Leave the lime and the wet ingredients out until the next step).
• Season the not-quite paste with the zest and juice of the lime, 1tsp of each fish sauce and soy sauce, and 1-2 tbsp of sunflower oil. Blend the whole mixture again for about 10-20 seconds, and when it starts to look more like a paste it is ready.
• It's hard to say how much exactly this makes, I'd estimate about as much as you'd get in a small jar, so enough for 4 or 5 Tai Red Curries. It should be stored in the fridge for 2 weeks in a jar or airtight container. This paste not only makes great curries but can be used for many Thai soups and broths. Don't worry too much about using it up as the paste can also be frozen, though may loose some flavour in the thawing process.
• Thai Curry Recipe: Begin by warming some wok oil or vegetable oil in a pan and soften 1 chopped spring onion in the oil. Add 2 1/2 tbsp of curry paste to the pan and a packet of sugar snap peas, and after about 1 minute slowly whisk in a can of coconut milk (400ml, light preferably) and about 2 tbsp of water. Bruise a stick of lemongrass and add to the sauce, along with 1 tsp each of soy sauce and fish sauce. Bring the mixture to a simmer, rinse 2 packets (about 400g) of raw jumbo king prawns, frozen are okay, and add them to the curry. By the time the sauce comes to the boil the prawns should be pink and everything should be cooked. Throw in a handful of chopped fresh coriander and the juice of half a lime right at the end. This curry serves 2-4 depending on the ammount of rice made to accompany it.

THAI GREEN CURRY PASTE

Steps:

• Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2-3 minutes or until fragrant and light golden.
• Place in a small food processor and process until ground.
• Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.

KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE

Steps:

• Place the whole, dries spices in a mortar and grind to a smooth powder.
• Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

GREEN THAI CURRY PASTE

Steps:

• Puree all ingredients until smooth.
• Store in the fridge up to 3 days or freeze up to 3 months.

THAI CURRY PASTE

Steps:

• Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
• Enjoy!

UGLY BABY'S THAI RED CURRY PASTE RECIPE

Steps:

• Pound peppercorns and coriander seeds in mortar and pestle until finely ground (if using a food processor, you will want to grind these spices in a spice mill first). Add lemongrass and galangal and pound until ground to a coarse paste, 6-8 minutes. Add chiles (if you want, soak them in hot water 10-20 minutes beforehand to soften and make them easier to break up) and pound until pasty, 6-8 minutes. Add shallots, garlic, cilantro roots, and kaffir lime zest, if using, and pound until everything comes together in a relatively smooth paste, about 5 minutes. Mix in shrimp paste; taste and add more if needed.

GREEN CURRY PASTE - THAI

Steps:

• Mix together all of the ingredients. You can use a blender to chop and mix the ingredients if you wish.
• To use- heat oil in a pan. Add some curry paste and fry until fragrant. Use in recipes as required.

THAI RED CURRY PASTE

Steps:

• Process all ingredients in blender or food processor.