Ready? Set? Go!
Go into your kitchen and make one of these all-flavour, all delicious curry pastes.
Just a few minutes of cutting, chopping, and dicing followed by another few seconds of blending/ food processing and twenty minutes of cooking time and – behold! – you have yourself a great jar of Thai-Style curry paste. There is enough from one batch to make 10 separate meals.
Yes, 10 meals. Like, pass me the chopping board already!
With just a few simple ingredients, and half an hour of your time, and you’ll be well on your way to having meal after meal of delicious, homemade food that will rival your local Thai restaurant.
Not Quite Real Thai Curry Pastes
The Thai Curry. No matter what colour or what meat or vegetables are contained within, that unbelievable combination of spices and coconut milk will have me licking the bowl every single time.
I love going out to eat Thai but I also love recreating my favourite Thai Curries at home.
Once upon a time, though, the idea of making a traditional curry paste – from scratch no less – was daunting. There were so many ingredients, many of which I had never heard of before.
Buying the ingredients could be an ordeal too. There were times I had to visit four different stores just so I could buy the right ingredients. I’m all for cooking things from scratch but, seriously, who has time for a shopping spree across a city every time the need for a steaming bowl of Thai curry calls?
So, instead of trying to recreate a “traditional” Thai curry paste, I wanted to make one that was easy and accessible for everyone; from the seasoned kitchen pro to the timid, stovetop newbie.
And this is the result; a “one size fits all” recipe with just a few simple changes and additions for each different colour. And, although these pastes may not be 100% Thai, they are as close enough without wading into the realm of unusual ingredients.
Easy Curry Pastes
So here’s the deal: I’ve made sure this curry paste is as simple as possible; all the ingredients can be found at your local grocer/ supermarket so there is no need to go traipsing off to some faraway location to buy strange sounding ingredients.
I will also make sure that, in the coming weeks, there will be plenty of recipes using these spice pastes.
In return you will make at least one of these pastes (extra points if you make all three) and try out the forthcoming recipes and let me know how you go?
Sound like a good deal?
Ah the chilli, those small fire rocket, tongue burning beauties.
A meal with chilli is a meal well done in my books but, sometimes, gauging how many chills to put in a meal can be a little tricky.
There are so many varieties of chilli each with their own varying degree of “hotness”.
Keeping to the recipe’s theme I used Thai (Bird’s Eye) Chillies and my guide to hotness when using these chillies would be as follows:
- 1 Chilli Pepper = Very Mild
- 2 Peppers = Mild
- 3 – 4 Pepper = Medium
- 5 – 6 Peppers = Hot
- 7 – 9 Pepper = Very Hot/ Inferno
- 10+ = Call the Fire Department!
Of course this is all dependant on the chilli Peppers you have available to you. As a rule I would always use less than you think you need and, should you want it, add extra chilli to your final meal after some taste testing.
Quick and Easy, Thai-Style Red, Yellow and Green Curry Pastes
Prep Time: 10 mins || Cook Time: 20 mins || Makes: 1 1/2 Cups (of each colour)
Rate this recipe:
- 300g Bell Pepper (Red for red curry, Yellow for yellow curry and Green for green curry)
- 50g Garlic, minced
- 20g Ginger, minced
- 1 to 10 chilli peppers (depending on your liking, see the post above)
- 2 Tbsp Minced lemongrass (either fresh or from a tube)
- 1/3 Cup of tightly packed cilantro leaves and stems (if you have the roots, too, this is a bonus)
- 1 Tbsp ground coriander
- 2 tsp kosher salt
- 1 tsp ground black pepper
FOR THE RED AND GREEN CURREY PASTES:
- 1/2 tsp ground turmeric
FOR THE YELLOW PASTE:
- 1 1/2 Tbsp ground Turmeric
- Place all the ingredients in a food processor/ blender and pulse/ blend until a paste is formed
- Place a pan or skillet over medium heat. Pour the spice blend into the pan and heat until it begins to bubble. Reduce the heat to low and continue to cook until all moisture has evaporated, leaving a thick, fragrant paste – about 20 minutes.
- Store in a jar in the fridge for up to two months. Can be frozen for up to a year.