Thai curry paste is a staple in Thailand. Find out the easy way to make flavourful, tantalizing red or green Thai curry paste using fresh, healthy spices and herbs.
Thai curry paste, whether it’s red and green, makes a delicious main course when cooked in coconut milk with meat such as, beef, chicken, pork or shrimp. Red or green curry makes great freezer convenience foods, and goes well with rice or bread.
Recipe courtesy: Chef Rossukon Tagoporn, Four Seasons Resort, Chiang Mai, Thailand
Red Curry
Ingredients
1 tsp shallot, finely chopped
2 cloves of garlic
5 pcs dried Jalapeno chilli*
1 tsp galangal, finely chopped
1 tsp lemongrass, finely chopped
1 tsp coriander root, finely chopped
1 tsp kaffir lime skin
1/4 tsp shrimp paste
Pinch of salt
* Soak in room temperature for 2 hours or use fresh chili
Directions
- Grind all the ingredients in a blender or pound in a mortar and pestle until smooth.
- Heat a small skillet over medium-high heat and add oil. Slowly fry the curry paste for five minutes until it is fragrant.
- Remove and store in a jar for later use.
Related: Gaeng Kiew Wan Goong: Green Thai Curry with Shrimp
Green Curry
Ingredients
1 teaspoon lemongrass, finely chopped
1 teaspoon galangal, finely chopped
1/2 teaspoon cumin
1 teaspoon coriander root, chopped
2 cloves of garlic
10 pieces bird eye chilli
2 piecesGreen Jalapeno peppers, finely chopped
1/4 shrimp paste
1 teaspoon shallots, chopped
1/2 teaspoon tummeric, fresh or powder
1 teaspoon kaffir lime skin, finely chopped
Pinch of salt
Directions
- Pulverise all the ingredients in a blender until smooth or pound in a mortar and pestle.
- Preheat a small skillet over medium-high heat and add oil. Slowly fry the curry paste for five minutes until it is fragrant.
- Remove from heat and store in a jar for later use.
