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Thai Curry Paste from scratch

post #1 of 2
Thread Starter 

Because someone asked for the recipes, and i wanted to make it searchable.

 

Yellow Curry

3 small fresh orange or yellow chilies, coarsely chopped

3 lg garlic cloves, coarsely chopped

4 shallots, coarsely chopped

1 Tbs ground turmeric

1 tsp salt

12-15 black peppercorns

1 stalk lemongrass (white part only), coarsely chopped

1-inch piece fresh ginger, chopped

 

Process to a thick paste in a food processor or blender, scraping down the sides as necessary.

 

Red Curry

1 Tb Coriander Seed

1 Tb Cumin Seed

2 tsp Shrimp paste

12 dried or fresh red chilies, chopped

2 shallots, chopped

8 garlic cloves, chopped

1-inch piece fresh galangal, chopped

2 stalks lemongrass (white part only), coarsely chopped

4 kaffir lime leaves, chopped

2 Tb fresh Cilantro Root, chopped

zest of 1 lime

1 tsp black peppercorns

 

Dry fry the coriander and cumin seeds, stirring constantly, 2-3 minutes or until browned.  Grind to a powder.  Wrap the shrimp paste in a piece of foil and broil or dry fry 2-3 minutes, turning once or twice.  Combine the spices, shrimp paste and chilies in a food processor or blender and process until finely chopped.  Add the remaining ingredients and process to a smooth paste.

 

Green Curry

1 Tb Coriander Seed

1 Tb Cumin Seed

2 tsp Shrimp paste

15 fresh green Thai chilies, chopped

2 shallots, chopped

6 garlic cloves, chopped

1-inch piece fresh galangal, chopped

2 stalks lemongrass (white part only), coarsely chopped

6 kaffir lime leaves, chopped

2 Tb fresh Cilantro Root, chopped

zest of 1 lime

1 tsp salt

1 tsp black peppercorns

 

Dry fry the coriander and cumin seeds, stirring constantly, 2-3 minutes or until browned.  Grind to a powder.  Wrap the shrimp paste in a piece of foil and broil or dry fry 2-3 minutes, turning once or twice.  Combine the spices, shrimp paste and chilies in a food processor or blender and process until finely chopped.  Add the remaining ingredients and process to a smooth paste.

 

Mussaman Curry

4 large dried red chilies, stalks removed

2 tsp Shrimp paste

3 shallots, finely chopped

3 garlic cloves, finely chopped

1-inch piece fresh galangal, chopped

2 stalks lemongrass (white part only), finely chopped

2 whole cloves

1 Tb Coriander seed

1 Tb Cumin seed

seeds from 3 green cardamom pods

1 tsp black peppercorns

1 tsp salt

 

Place the chilies in a bowl, cover with hot water, and set aside to soak 30-45 minutes.  Wrap the shrimp paste in a piece of foil and broil or dry fry 2-3 minutes, turning once or twice. Dry-fry the shallots, garlic, galangal, lemon grass, cloves, coriander, cumin and cardamom seeds over low heat, stirring frequently, for 3-4 minutes until lightly browned.  Transfer to a food processor and process until finely ground.  Add the chilies and their soaking water, pepper and salt and process again.  Add the shrimp paste and process to a smooth paste, scraping as necessary. 

 

Quick Red Curry Paste  -  This is the one without shrimp

3 large dried red New Mexico or Anaheim chili peppers

10 small dried red chilies (chile de arbol or chile japones)

1/2 c coarsely chopped shallots or onion

1/4 c coarsely chopped garlic

1 Tb coarsely chopped fresh ginger or galangal

1 Tb ground coriander

1 tsp ground cumin

1/2 tsp freshly ground pepper

1/2 tsp salt

 

Stem and seed the dried chilies, break them into pieces and place them in a small bowl.  Add warm water to cover and set aside. 

 

Combine the remaining ingredients in the borl of a food processor.  Add the softened chilies along with 1/4 c of the soaking water.  Process to a fairly smooth paste, scraping as necessary.  Add more soaking water a Tbs at a time if needed. 

 

Add additional flavor by adding any (or all) of the following: 2 Tbs minced lemongrass, 2 Tbs chopped cilantro root (or stems/leaves), 4 finely chopped kaffir lime leaves. 

 

Gaeng Kua curry paste - omit the coriander, cumin and pepper from the Quick Red Curry Paste recipe. 

 

 

The notes say that it can be stored in the fridge for about 3 weeks, or in the freezer for about 3 months. 

post #2 of 2

Thank you Cristeen <3

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