Yield: Yields 1 scant cup.
The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy granite mortar and pestle, but a food processor works fine. This curry paste will have a softer texture than the fudge-textured curry pastes you find in stores because of the water you add to help the blades move.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The curry paste can be refrigerated for up to 5 days, or frozen in 1- to 2-Tbs.-size portions for up to 1 month.
Green Curry Paste: To make green curry paste, use 1/2 cup finely chopped unseeded fresh hot green chiles (such as Thai bird chiles or serranos), instead of the dried red chiles. (You won’t need to soak them.)
This paste is well worth the time to make it. I made a batch of it and the chicken curry the same night. I froze the rest in 2tblsp packages for a quick week night dinner.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?