thai curry paste -red

This Thai red curry paste recipe is EASY to make from scratch. You'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste makes for tastier curries, and they're much healthier too! Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry. Or add a dollop of this paste to flavor Thai soups, noodles, or other dishes. ENJOY!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Makes Enough for 1 Large Curry

Ingredients:

• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup OR good-tasting tomato puree
• 1 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground white pepper (available in most spice aisles)
• 2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
• 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
• 1 tsp. sugar
• 1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
• 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Preparation:

1. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
2. If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point, but will mellow when you add your curry ingredients plus remaining coconut milk. Also, it will turn 'redder' once it is cooked, bringing out the red chili color.
3. If you prefer a curry sauce rather than a paste, add remaining coconut milk and blitz.

To Create a Curry out of Your Paste: Follow the instructions below, or see my Easy Thai Red Curry Chicken Recipe.

1. Fry the paste in a little oil to release the fragrance (1 minute). Add your choice of meat, tofu, wheat gluten, or vegetables. Add remaining can of coconut milk to create the curry sauce. (if more sauce is desired, add some good-tasting chicken/vegetable stock). Some vegetables that work well with red curry include: tomatoes, eggplant, zucchini, snow peas, cauliflower, and spinach.
2. If using fresh lemongrass, add leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves OR substitute 1-2 bay leaves.
3. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk. If you've run out of coconut milk, add a little yogurt, sour cream, or cream.
4. Before serving, sprinkle over a handful of fresh coriander/cilantro and basil. ENJOY!

*About Chili Powder: Since I can't get Thai chili powder where I live, I always use the chili powder from my local supermarket. Although Mexican in origin, I find it works wonderfully well for this and other Thai recipes, as the chilies are roasted first before being blended into powder. If using Thai or Asian chili powder, be sure to reduce the amount to a teaspoon or two rather than tablespoons, or it will be far too spicy.
To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1.5 weeks; freeze thereafter.

thai curry paste - yellow

Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 yellow chilies, sliced (OR substitue 1-2 red chilies OR 1/2 to 1 tsp. dried crushed chili)
• 2 shallots, sliced (or 1/3 cup chopped cooking onion)
• 1 thumb-size piece of galangal, ginger, OR Thai ginger, sliced
• 4 cloves garlic
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cumin seeds
• 1/4 tsp. cinnamon
• 2 Tbsp. fish sauce
• 1/2 tsp. shrimp paste (available by the jar at Asian stores), OR substitute 1 more Tbsp. fish sauce
• 3/4 tsp. turmeric
• 1/3 tsp. white pepper (available in the spice section)
• 2 Tbsp. brown sugar
• 1 Tbsp. lime juice
• 1 Tbsp. tomato ketcup (OR tomato paste + 1/2 tsp. sugar)
• 1/4 to 1/3 can coconut milk (or just enough to keep the blades moving)

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
3. To use right away, place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1 cup chicken or vegetable stock, plus your ingredients (chicken & potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables. Add a little more coconut milk for more sauce, reserving at least 1/4 can for serving.
4. Always taste test for salt and sourness/sweetness after curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.
5. Before serving, stir in remaining coconut milk. Top the curry with fresh coriander and ENJOY!

thai curry paste- green

Thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Or use it to make delicious soups or noodle dishes. Cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 cup (enough for 1 large curry)

Ingredients:

• 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced purple onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander/cilantro leaves & stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
• 1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

Preparation:

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Tips:
If using a pestle & mortar (as pictured): Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth. Your curry paste is now ready to use (see below for cooking tips).
For Vegetarian/Vegan Paste: Instead of fish sauce and shrimp paste, add 1 Tbsp. soy sauce plus 1/3 tsp. salt, as stated in the ingredients list. Alternatively, you could add 3 Tbsp. soy sauce, but this tends to turn the paste brownish-green instead of bright green.