8 Authentic Thai Curry Paste Recipes

 8 Authentic Thai Curry Paste Recipes

Explore the vibrant and flavorful world of Thai cuisine with these 8 authentic Thai curry paste recipes. From the rich and aromatic Red and Green Curry pastes to the bold and tangy flavors of Jungle and Sour Curry pastes, these homemade blends are the key to creating truly delicious Thai dishes. Each recipe uses traditional ingredients to capture the essence of Thai cooking, and they’re perfect for everything from soups and curries to marinades and stir-fries. Whether you're a seasoned chef or a beginner, these curry pastes will bring the taste of Thailand right to your kitchen.

1. Thai Red Curry Paste

Ingredients:

• 10 dried red chilies (soaked in warm water 10 min)

• 1 tsp coriander seeds

• 1/2 tsp cumin seeds

• 1/2 tsp white pepper

• 1 tbsp chopped galangal (or ginger)

• 2 tbsp chopped lemongrass (tender parts only)

• 1 tbsp chopped garlic

• 1 tbsp chopped shallots

• 1/2 tsp shrimp paste (or miso for vegetarian)

• Zest of 1 kaffir lime or 1 tsp lime zest

• 1 tbsp oil (optional for blending)

Instructions:

• Toast coriander and cumin seeds until fragrant; grind to powder.

• Blend all ingredients (including soaked chilies, toasted spices) into a smooth paste. Add a little oil if needed.

• Store in an airtight container up to 1 week in fridge or freeze for longer.

2. Thai Green Curry Paste

Ingredients:

• 8 green Thai chilies (or serranos for less heat)

• 1 tbsp coriander seeds

• 1/2 tsp cumin seeds

• 1/2 tsp white pepper

• 1 tbsp chopped galangal

• 2 tbsp chopped lemongrass

• 1 tbsp chopped garlic

• 1 tbsp chopped shallots

• Zest of 1 kaffir lime

• 1/2 tsp shrimp paste or miso

• Handful of fresh cilantro (stems and leaves)

• 1 tbsp oil (optional)

Instructions:

• Toast coriander and cumin; grind to powder.

• Blend all ingredients to a smooth paste.

• Store in the fridge for up to a week or freeze.

3. Thai Yellow Curry Paste

Ingredients:

• 4 dried red chilies (soaked)

• 1 tsp coriander seeds

• 1/2 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tbsp garlic

• 1 tbsp shallots

• 1 tbsp lemongrass

• 1 tbsp galangal or ginger

• Zest of 1 lime

• 1/2 tsp shrimp paste or miso

• 1 tbsp oil

Instructions:

• Toast and grind the coriander and cumin seeds.

• Blend all ingredients into a smooth paste, adding oil as needed.

• Store in the fridge or freeze.

4. Thai Massaman Curry Paste

Ingredients:

• 3 dried red chilies (soaked)

• 1/2 tsp cumin seeds

• 1/2 tsp coriander seeds

• 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp cardamom

• 1/4 tsp nutmeg

• 1 tbsp chopped garlic

• 1 tbsp chopped shallots

• 1 tbsp chopped lemongrass

• 1 tbsp chopped galangal

• 1/2 tsp shrimp paste or miso

• 1 tsp salt

• 1 tbsp roasted peanuts (optional)

• 1 tbsp oil

Instructions:

• Toast and grind all whole spices.

• Blend all ingredients into a paste.

• Store refrigerated or freeze for later.

5. Thai Panang Curry Paste

Ingredients:

• 4 dried red chilies (soaked)

• 1 tbsp chopped garlic

• 1 tbsp chopped shallots

• 1 tbsp chopped lemongrass

• 1 tbsp chopped galangal

• 1 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp white pepper

• 1/2 tsp shrimp paste or miso

• 1 tsp lime zest

• 1 tbsp roasted peanuts

• 1 tbsp oil

Instructions:

• Blend everything into a smooth paste.

• Adjust with oil or water if too thick.

• Store in the fridge or freeze.

6. Thai Jungle Curry Paste (No Coconut Milk)

Ingredients:

• 6 dried red chilies (soaked)

• 1 tbsp garlic

• 1 tbsp shallots

• 1 tbsp lemongrass

• 1 tbsp galangal

• 1 tsp white pepper

• 1 tsp kaffir lime zest

• 1/2 tsp shrimp paste or miso

• 1 tbsp holy basil or Thai basil leaves

• 1 tbsp oil

Instructions:

• Blend all ingredients into a thick paste.

• Store as usual.

7. Thai Sour Curry Paste (Kaeng Som)

Ingredients:

• 6 dried red chilies (soaked)

• 1 tbsp garlic

• 1 tbsp shallots

• 1 tsp shrimp paste

• 1/2 tsp salt

• 1 tbsp tamarind paste (for sourness)

Instructions:

• Blend everything into a paste.

• Add a splash of water if needed for blending.

• Use fresh or freeze for later.

8. Thai Roasted Chili Paste (Nam Prik Pao – Sweet & Smoky)

Ingredients:

• 5 dried red chilies (roasted)

• 3 cloves garlic (roasted)

• 2 shallots (roasted)

• 1 tbsp tamarind paste

• 1 tbsp palm sugar or brown sugar

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tbsp oil

Instructions:

• Roast garlic, shallots, and chilies until charred and soft.

• Blend with remaining ingredients into a smooth paste.

• Store refrigerated. Great in soups or stir-fries.

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Kristin's Recipes