Thai curry recipes can be made with your favorite type of Thai curry paste that you can learn to make yourself for the best tasting Thai curry recipes.
There is just something very magical about the ingredients that go into a Thai curry paste!
You can use Thai curry paste in popular and well known Thai curry recipes. Use your favorite type of Thai curry paste to flavor Thai soups, stews, and stir frys.
Red Thai Curry Paste for Your Thai Curry Recipes
3 tsp. White Peppercorns
1/2 tsp. Cumin Powder
1/2 tsp. Coriander Powder
8 Dry Red Spur Chilies (soaked in water for about 10 minutes to soften)
1/2 tsp. Sea Salt
10 to 14 Small Garlic Cloves
5 Thai Shallots
1 Tbsp. Finely Sliced Lemongrass
1 Tbsp. Finely Sliced Coriander Roots
1 Tbsp. Finely Sliced Galangal
Skin of 1/2 Kaffir Lime
1/2 tsp. of Shrimp Paste
If you don't have a mortar and pestle, use a smaller high speed blender to create this red Thai curry paste to use in Thai curry recipes.
For the most flavorful red Thai curry paste, use an old fashioned mortar and pestle!
Add peppercorns to the mortar and pound until a fine powder. Next, add in the cumin and coriander powder - pound for another minute. Set spices aside.
Cut stems off of the chilies and cut into 1 inch pieces. Add to the mortar along with the salt and pound for about 5 minutes.
Next peel and add in the grape-sized shallots and pound into chilies. Then add in the peeled garlic and pound.
Next, add in the sliced lemongrass, coriander roots, galangal, and kaffir lime skin. Pound ingredients for about 20 to 30 minutes or until you get an oily buttery paste.
Finally, add in the ground peppercorn spice mixture and shrimp paste - pound for another 5 minutes to incorporate flavors.
Use right away or store in your refrigerator.
Easy Chicken Red Thai Curry Recipe
1/2 Pound of Organic Pastured Chicken Breast (cut into thin strips)
1 tsp. Organic Garlic (minced)
1 Medium Organic Onion (thinly sliced)
1 Organic Bell Pepper (thinly sliced)
1 Can Organic Coconut Milk (400 ml)
1 Medium Organic Potato (boiled & cut into medium sized cubes)
2 Tbsp. Store Bought or Homemade Red Thai Curry Paste
1 Tbsp. of Organic Sugar
Organic Coconut Oil for Cooking
Optional: Asian Hot Sauce & Fresh Organic Thai Basil Leaves
Heat a large pan to medium-high heat and add 1 Tbsp. of oil. Then add your chicken strips to the heated pan and spread evenly.
Cook chicken for 2 to 3 minutes and flip over to cook the other side - then remove chicken from pan.
Then add about 1 Tbsp. of cooking oil to the pan and add the garlic - brown for 30 seconds.
Add in the onion and sweat for 2 to 3 minutes on medium heat.
Next, add in the bell pepper and cook for 2 to 3 minutes to soften.
Then pour in the coconut milk. Rinse can with a little water and pour into pan. Bring to a light boil for 1 minute.
Stir in the curry paste and stir well to remove any lumps - cook for 1 minute.
Next, stir in the cooked chicken and cover the pan - cook for another 2 minutes.
Remove lid and add in a little hot sauce with a few basil leaves if you so desire.
Then stir in the sugar and add in the boiled potatoes. Gently stir and cover the pan again.
Cook on low heat for 5 minutes. Then serve with your favorite rice or side dish.
Green Thai Curry Paste for Your Thai Curry Recipes
1/2 tsp. Toasted Cumin Seeds
1 tsp. Toasted Coriander Seeds
1/2 tsp. Toasted White Peppercorns
1 Stalk Peeled & Chopped Lemongrass
1/2 inch Peeled & Chopped Galangal
1/2 inch Peeled & Chopped Turmeric
3 Peeled & Chopped Shallots
4 Peeled & Chopped Garlic Cloves
10 Chopped Bird's Eye Green Chilies or To Taste
10 Large Chopped Green Serrano Chilies or To Taste
1 Kaffir Lime Peel
3 Torn Kaffir Lime Leaves
1 tsp. Roasted Shrimp Paste
3 Tbsp. Chopped Fresh Coriander
1 tsp. Sea Salt
Finely ground the toasted cumin seeds, coriander seeds, and peppercorns in a mortar and pestle.
Then add the lemongrass, galangal, turmeric, shallots, garlic, chilies, lime peel, lime leaves, fresh coriander, shrimp paste, and sea salt - being sure to pound each ingredient into a coarse paste before adding in another ingredient.
Then pound into a smooth paste and transfer to a bowl or jar to store.
Flavorful Green Thai Curry Recipe
1 Pound Pastured Chicken Breast (cut into bite sized pieces)
10 oz. Thai Eggplant (cut off stem and cut into 4 quarters)
10 oz. Bamboo Shoots (cut into long pieces)
3 Small Sweet Red Bell Peppers (remove stem, seeds, and cut into long pieces)
5 Kaffir Lime Leaves (tear leaves)
1 1/2 Cups Fresh Thai Basil Leaves
2 Tbsp. of Coconut Oil
1 1/2 Cups of Coconut Milk
4 oz. Store Bought or Homemade Green Curry Paste
1 1/2 Cups Homemade Chicken Stock
2 Tbsp. of Palm Sugar
3 Tbsp. Asian Fish Sauce or To Taste
Prep your ingredients and soak the cut eggplants in ice cold water to prevent browning.
Turn on the heat to low. Add the coconut oil to a very large heavy duty skillet to melt.
When your skillet is hot enough, add in the green curry paste. Heat the paste and stir for 1 minute.
Then add the top creamy part of your coconut milk to the skillet.
Continue to stir until the oil starts to separate to the top. Then stir in the chicken and turn up the heat to medium.
Next, add in the chicken stock and cover with a lid - cook for a few minutes to fully cook the chicken.
Remove the lid and stir in the rest of your coconut milk.
Then add in the bamboo shoots and Thai eggplant.
Next, add in the palm sugar and fish sauce. Gently stir to dissolve the sugar. Adjust recipe if needed.
Then stir in the sweet pepper and kaffir leaves. Turn off the heat and add in the fresh Thai basil leaves.
Serve flavorful green Thai curry recipes with your favorite type of rice noodle or Jasmine rice.
Or just skip the extra carbs and enjoy this Thai curry recipe all by itself.
Yellow Thai Curry Paste for Your Thai Curry Recipes
5 to 10 Red or Yellow Dried Chili Peppers (remove stems)
2 inch Galangal
1/2 inch Ginger
1 Full Bulb Garlic
2 inch White Fresh Lemongrass Stem
2 Tbsp. Curry Powder
1 tsp. Turmeric Powder
1 tsp. Sea Salt
1 tsp. Cumin Powder
2 tsp. Coriander Seed Powder
1/2 tsp. Black Pepper Powder
1 Tbsp. Shrimp Paste
Shrimp paste is fermented and is sometimes called shrimp sauce. You may find shrimp paste in the Asian section of your grocery store or look for it at an Asian grocery store.
Soak dried chilies in water until somewhat soft. Peel and roughly chop shallots, galangal, ginger, garlic, and lemongrass.
Then place softened chilies and all of the ingredients into a smaller sized high speed blender.
Blend ingredients until a smooth wet paste forms. Do not add water (reduces shelf life of curry paste).
Store in an airtight jar in the refrigerator or freezer.
Massaman Thai Curry Paste for Your Thai Curry Recipes
2 tsp. Toasted Coriander Seeds
2 tsp. Toasted Cumin Seeds
1/2 tsp. White Peppercorns
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1/2 tsp. Ground Cardamom
2 tsp. Sea Salt
40 Grams Mild, Dried Red Chilies (seeds removed)
2 Hot Red Thai Chilies
1/2 cup Chopped Shallots
1/3 cup Chopped Lemongrass (use only bottom half of stalk)
1/4 cup Chopped Galangal
4 Cilantro Roots or Stems
1/4 cup Chopped Garlic
2 tsp. Fermented Shrimp Paste or Gapi
Add all of the dry spices into a coffee grinder or small blender - blitz until a fine powder (set aside).
Next, blitz the chilies until fine (do not inhale and set aside).
Add the remaining ingredients together and blend with a powerful immersion blender until a rough paste forms.
Then add in the fine ground spices and blend until a smooth paste forms.
Thai Curry Paste 101
Thai curry paste is a staple ingredient in all Thai kitchens. A Thai curry paste is a mixture of herbs and spices that usually contains a little heat.
Chilies, garlic, shallots, and shrimp paste are the base of every type of Thai curry paste. And lemongrass and galangal are almost always part of a tasty Thai curry paste.
It's basically up to you on what other herbs and spices that you want to add - there are no official rules.
If you don't want to make your own curry paste, you can usually find
yellow, green, or red Thai curry paste at your grocery stores - check the Asian section. And you can also add in additional ingredients to any of these Thai curry pastes.
Use a heavy duty big stone mortar and pestle for the best tasting homemade Thai curry pastes. Next best option, use a coffee grinder in combination with a high powered immersion blender to quickly make your Thai curry pastes.
Store homemade or leftover store bought curry pastes in the refrigerator and consume within a week. You can also freeze your curry pastes for future use in a freezer bag (remove as much air as possible).
Try the many different types of Thai curry pastes by adding them to your salad dressings, rubbing them on your meats, or using them to spice up a bland sauce. And of course, use them in your Thai curry recipes.