Phanaeng Curry Paste

Ingredients 2 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 2 lemongrass stalks, outer leaves removed. White part only. 2.5 cm galangal, peeled and finely chopped 5 garlic cloves, chopped. (Peeling optional) 4 Thai shallots, peeled and chopped … Continue reading

Matsaman Curry Paste

Matsaman curry paste has a reputation for being one of the most complex and difficult pastes to make successfully. When well made it’s wonderful. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 1 lemongrass stalk, outer … Continue reading

Red Curry Paste

Red curry paste is one of the most common pastes. It’s used (as its name suggests) to make gaeng (red curries). It’s also used in a number of other dishes such as thort man plaa (fried fishcakes) and some northern sausages. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed … Continue reading

Curry Paste – The Basics

Every Thai curry starts with a curry paste. At the supermarket one can buy ready-made pastes in jars, but most Thai cooks rather look down on the stuff in jars and prefer either to buy a paste from a local market stall, or make their own. Making a paste the traditional way is a time-consuming … Continue reading