Thai Basics - Red & Green Curry Paste

Thai recipes are favorites for many people, including myself! I love coconut-based gravies, but its the special herbs and spices that are so typical of Thai cuisine, which attract me even more. Use of exotic spices like lemongrass, galangal and kafir leaves makes it interesting to the palate, and an easy way to incorporate vegetables in your diet! With these basic recipes to make Thai Red & Green Curry paste, you are all set to enjoy authentic Thai Curries any time you want, made fresh in your kitchen!

These are Basic Thai Curry pastes, and once you gather all the ingredients, you can make both of them at home, and store them for future use. They will stay fresh in a refrigerator for more than a month! You can find all the spices below at either an Asian food store, or the asian-food aisles in your local supermarkets, or even at World Food Market.

Red Curry Paste
3 shallots - sliced
1-3 red chillies (or 1-3 tsp Thai red chilli sauce)
3 cloves garlic
1/2 inch piece galangal, peeled and sliced (or use ginger instead)
1 tsp ground cumin
3 tbsp fish sauce
**for vegetarians, use soy sauce instead
1 kaffir lime leaf
1 tsp sugar
1/3 cup coconut milk

Method
Place all ingredients in a food processor or blender and process well.
To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or vegetables. Add more coconut milk, as desired. Refrigerate in an air-tight jar for preserving up-to 1 month.

Green Curry Paste
1 stalk lemongrass
1/2 tbsp ground coriander
1 tbsp cumin
1 tsp sugar
1-2 green chillies - chopped
3 cloves garlic
1 thumb-size piece of galangal
3-4 kaffir lime leaves - stems removed
1 cup fresh coriander, include both leaves and stems
1 tsp. dark soy sauce
1/3 cup coconut milk (or more - enough to keep the blades turning)
2 tbsp soy sauce

Method
Place all ingredients in a food processor or blender and blend nicely. To use the paste immediately, first fry it in a little oil until fragrant. Then add the rest of your can of coconut milk and your meat, seafood, or vegetables. Also add leftover lemongrass stalk, if desired, for added flavor.

Non-vegetarians can replace the soy-sauce with fish-sauce for more authentic flavor. Add more chili sauce directly to the curry if this is not spicy enough for you. To lower the spice level, add more coconut milk and lime juice. Use fresh lemongrass and basil for enhancing the Thai flavors in your curry, adding these at the last minute.

Just keep a small spice jar handy, filled with these basic Red & Green Thai Curry Pastes; this will make preparing Thai recipes much more easier on the fly; in fact, these spices are highly versatile, and can be used to flavor Tofu Soups and Stir-Fry's too!

Related Recipes:
Tofu & Basil Thai Soup
Vegetarian Pad Thai
Mandarin Tofu Satay