Guide to Thai Curry Pastes

Making Curry Paste in a Countertop Blenderblender and press go, you’ll find that it won’t blend well because the blades won’t catch on the ingredients without the addition of some liquid. Well, why not just add liquid then? You, but most curry recipes instruct you to sauté the paste to bloom the herbs and spices in fat as the first step, and if you use a watery paste, you’ll be boiling it for a while before it actually starts to fry.

Luckily, as I mentioned above, red curry paste is the “basic” paste upon which many other curry pastes are built. So you can use store-bought red curry paste as a starting point, and then add herbs and spices to turn it into something else; you simply grind the ingredients up using the same principles and methods outlined above, and then stir in the store-bought paste at the end.

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra. If your curry paste doesn’t contain shrimp paste, and many don’t to accommodate people with shellfish allergies, you can add a teaspoon or two. If it’s not spicy enough? Just grind up some extra chiles, fresh or dried and stir them in.

Look at the ingredient list. It should list only herbs, spices, shrimp paste, and salt. Avoid anything that lists other seasonings or oils.If the packaging looks like it’s aimed at the mainstream Western market, the curry paste tends to have milder flavors. Look for a packaging that’s “very Thai,” unless you prefer mild flavors.

Thank you for the information. It answered lots of questions for me. :)

Any thoughts about using an Indian style wet grinder rather than a mortar and pestle?

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