Recipe: Thai Curry Paste

Spices and Aromatic Herbs Mixtures
September 24, 2008

When I found out that Thai Curry Paste is so simple to prepare, an uses many ingredients that I can harvest from my garden, I had to try it.

Let's see how to prepare a basic curry paste, then we will add the ingredients for the colourful versions in the picture.

Thai Curry Paste

Basic Curry Paste


3 shallots
2 cloves garlic
1 lemon grass stalk
2 lime leaves
1 thumb-size piece of ginger
1 tbsp. Fish sauce (Nuoc Mam)
1/2 tsp. Coriander, grinded
1/2 tsp. Cumin, grinded
1 pinch cinnamon, grinded
1 tsp. Salt

Peel the shallots, garlic and ginger. Remove the stems from the lime leaves.
Blend all ingredients with a food processor, until creamy.
Divide into three parts.

Here's the funny part…

Thai Green Curry Paste

Thai Green Curry Paste


Remove seeds from 4 fresh green Cayenne peppers.
I used some Cayenne Hybrid of mine.
Blend peppers and one third of the basic paste in the food processor.


Thai Yellow Curry Paste

Thai Yellow Curry Paste


Remove seeds from 2-3 fresh yellow chili peppers (you can use green unripe ones if you don't have yellow chilies).
I used two big Hungarian Yellow Wax in the yellow stage, these peppers are fleshy and useful.
Blend peppers, 1 tbsp of turmeric and one third of the basic paste in the food processor.
That was my favourite one!


Thai Red Curry Paste

Thai Red Curry Paste


Remove seeds from 4 fresh red Cayenne peppers.
I used only two Cayenne Joes Long, because these pods are really big.
Blend peppers and the remaining third of the basic paste in the food processor.
That's the hottest.


How to use Thai Curry Paste


This curry paste can be stored in the refrigerator for a couple of days, or can be frozen.
To use it, fry it in a little oil for a couple of minutes, then add 100 ml of coconut cream.
The paste is ready for your curry. Cut into small cubes 1 bell pepper (red or yellow), 1 Japanese aubergine, 1 sweet potato.
You can add other vegetables of your choice, or some chicken.
Mix the ingredients with the curry paste, and cook in the pan over low heat for 20-30 minutes, until done.
Garnish with Thai Basil or sweet basil.

All Thai Curry Paste recipes


Spices and Aromatic Herbs MixturesThai Curry Paste
Origin: Thailand
Suggested ingredients: scallions, garlic, lemon grasso, lime, ginger, fish sauce, coriander, cumin, cinnamon, salt, galangal, chili pepper, turmeric powder.

Prepare your own Spices and Aromatic Herbs Mixtures.



Hot saucesHot sauces: ideas and recipes to use your chili harvests.


This goes to Haalo from Cook (almost) Anything At Least Once (I love the name of this blog!) who's hosting this week's edition of Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen.

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Comments

Author: Nate (URL)
30/09/2008

It s almost the colors of the Italian Flag! Very nicely done.


Author: Kalyn (URL)
30/09/2008

Great post. I ve always wondered how hard it was to make curry paste, and now I know. Love the colors.


Author: Graziana
01/10/2008

The paste is really easy to prepare, the blender do the job for you...


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