Curry Recipes

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

  • Servings: 2 cups
  • Difficulty: moderate
  • Print

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

  • Servings: 2 cups
  • Difficulty: moderate
  • Print

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

  • Servings: 2 cups
  • Difficulty: moderate
  • Print

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

  • Servings: 2 cups
  • Difficulty: moderate
  • Print

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.

Check out my other posted Thai recipes here!
Cheers!
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