Curry has been a part of cooking history for centuries upon centuries. While they vary in flavor and ingredients across different countries and regions, there is a commonality between them all, the paste.

Thai curry has roots dating back to 1800 CE and has over time evolved into what we know it as today, but what exactly makes up these savory and aromatic dishes? Here we take a look at the three different kinds of Thai Curry pastes:

Green Curry Paste
(Serves 2 People)

Green Curry Paste (Serves 2 People) 7 Green Chilis 2 TBLS Garlic 2 TBLS Shallots 1 TBLS Lemongrass 1/2 TSP Galanga aka Thai Ginger 1 TSP Coriander Root 1/2 TSP Kaffir Lime Peel 1 TSP Turmeric 1/2 TSP Peppercorns 2 TSP Roasted Coriander Seeds 1 TSP Cumin Seeds 1/2 TSP Salt 1/2 TSP Shrimp Paste Chop Chili's, Garlic, Shallots, Lemongrass, Ginger, Coriander Root and Kaffir Lime.  In a mortar, use a pestle to grind the Peppercorns, Coriander Seeds and Cumin Seeds.  Once mostly blended, add the remainder of the ingredients except the shrimp paste.  Once all ground into a fine powder, add paste and blend well.

7 Green Chilis
2 TBLS Garlic
2 TBLS Shallots
1 TBLS Lemongrass
1/2 TSP Galanga aka Thai Ginger
1 TSP Coriander Root
1/2 TSP Kaffir Lime Peel
1 TSP Turmeric
1/2 TSP Peppercorns
2 TSP Roasted Coriander Seeds
1 TSP Cumin Seeds
1/2 TSP Salt
1/2 TSP Shrimp Paste

 

Red Curry Paste
(Serves 2 People)

Red Curry Paste

7 Red Chilis
2 TBLS Garlic
2 TBLS Shallots
1 TBLS Lemongrass
1/2 TSP Galanga aka Thai Ginger
1 TSP Coriander Root
1/2 TSP Kaffir Lime Peel
1/2 TSP Peppercorns
2 TSP Roasted Coriander Seeds
1 TSP Cumin Seeds
1/2 TSP Salt
1/2 TSP Shrimp Paste

The paste-steps work for both Green and Red Curry Pastes, just swap about ingredients as listed.

Chop Chili's, Garlic, Shallots, Lemongrass, Ginger, Coriander Root and Kaffir Lime. In a mortar, use a pestle to grind the Peppercorns, Coriander Seeds and Cumin Seeds. Once mostly blended, add the remainder of the ingredients except the shrimp paste. Once all ground into a fine powder, add paste and blend well. 

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