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Thai Curry Paste Recipes

Thai curry paste is a fundamental component in many Thai dishes, adding depth and warmth to curries, soups, and stir-fries. It's made from a blend of spices, herbs, and other ingredients that can vary depending on the specific recipe or region. This article explores various traditional Thai curry paste recipes, including their ingredients, preparation methods, and usage suggestions.

5 Classic Thai Curry Paste Recipes​

Massaman Curry Paste Recipe​

This rich and aromatic curry paste is commonly used in southern Thai cuisine. It's made by blending together:

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cayenne pepper
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup water

Green Curry Paste Recipe​

The base for many Thai green curries, this paste is made by blending together:

  • 1/4 cup Thai bird's eye chilies, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lemongrass paste
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil

Red Curry Paste Recipe​

Used in many Thai red curry dishes, this paste is made by blending together:

  • 3-4 Thai bird's eye chilies, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lemongrass paste
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil

Yellow Curry Paste Recipe​

A mix of spices and herbs, this paste is commonly used in yellow Thai curries. It's made by blending together:

  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil

Panang Curry Paste Recipe​

A blend of spices and herbs, this paste is commonly used in Panang curries. It's made by blending together:

  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons vegetable oil