It would be rather difficult to find anyone who doesn’t prefer food “from scratch” made with the freshest of ingredients. Sure, we don’t always have time to prepare lavish meals every night. But with a little pre-planning, we can prepare some items well in advance to be used later in time….for example, curry paste! This blog post is dedicated solely to the recipes provided to me from the Silom cooking school in Bangkok, Thailand where you can read about your trip here.
We prepared green curry paste during our cooking class and it did not disappoint! Here are the recipes for green, red, yellow, and massaman curry paste that can be refrigerated for several months at a time! Enjoy!
Curry
Green Curry Paste
Ingredients
15 spur chilies chopped
4 green bird’s eye chilies chopped
4 red bird’s eye chilies chopped
2 tbsp lemongrass,
(the thick bottom third only, outer layers removed, inner part sliced)
1 1/2 tsp galangal ginger, finely sliced
1/2 tsp kiffir lime rind, chopped
2 tbsp shallot, finely sliced
2 tbsp garlic, finely chopped
2 tbsp coriander root, chopped
1 tsp turmeric ginger
1/2 tsp roasted coriander seeds
1/2 tsp roasted cumin seeds
1/2 tsp roasted black pepper
1 tsp shrimp paste (vegetarians omit)
Preparations
Pound all ingredients together in a mortar using a pestle to form a fine paste or use a food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than a blender. The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.
Once prepared. The curry paste can be kept in a jar with a little vegetable oil. May refrigerate for several months.
Red Curry Paste
Ingredients
10 dried red spur chilies, seedless and soaked in water for about 10 minutes
4 red bird’s eye chilies chopped
2 tbsp lemongrass,
(the thick bottom third only, outer layers removed, inner part sliced)
1 tsp galangal ginger, chopped
1tsp kiffir lime rind, sliced
2 tsp shallot, finely sliced
3 tbsp garlic, sliced
1 tbsp coriander root, chopped
1/2 tsp roasted coriander seeds
1/4 tsp roasted cumin seeds
1/4 tsp roasted black peppercorns
1 tsp shrimp paste (vegetarians omit)
Preparations
Pound all ingredients together in a mortar using a pestle to form a fine paste or use a food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than a processor. The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.
Once prepared. The curry paste can be kept in a jar with a little vegetable oil. May refrigerate for several months.
Masaman Curry Paste
Ingredients
5 dried red spur chilies, seedless and soaked in water for about 10 minutes
3 tbsp garlic, sliced and roasted
2 tbsp shallot, sliced and roasted
2 tbsp lemongrass,
(the thick bottom third only, outer layers removed, inner part sliced)
1 tsp galangal ginger, finely sliced and roasted
1tsp kiffir lime rind, finely sliced and roasted
1 coriander root, finely sliced and roasted
1 tsp salt
1 tsp roasted coriander seeds
1/2 tsp roasted cumin seeds
1 tsp roasted black peppercorns
2 roasted cloves
1 tsp shrimp paste (vegetarians omit)
Preparations
Pound all ingredients together in a mortar using a pestle to form a fine paste or use a food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than a processor. The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.
Once prepared. The curry paste can be kept in a jar with a little vegetable oil. May refrigerate for several months.
Yellow Curry Paste
Ingredients
5 dried red spur chilies, seedless and soaked in water for about 10 minutes
1 tbsp coriander root, finely sliced and roasted
2 tbsp lemongrass,
(the thick bottom third only, outer layers removed, inner part sliced)
2 tbsp shallot, sliced and roasted
3 tbsp garlic, sliced and roasted
1/2 tsp regular ginger, finely sliced and roasted
1 tsp galangal ginger, finely sliced and roasted
1tsp kiffir lime rind, finely sliced and roasted
1/2 tsp roasted coriander seeds
1/4 tsp roasted cumin seeds
1/2 tsp salt
1 1/2 tsp curry powder
3/4 tsp turmeric ginger
1 tsp shrimp paste (vegetarians omit)
Preparations
Pound all ingredients together in a mortar using a pestle to form a fine paste or use a food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than a processor. The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.
Once prepared. The curry paste can be kept in a jar with a little vegetable oil. May refrigerate for several months.
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