I love curry and the world famous Thai curry pastes have so much flavor that is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass and kefir lime.
I have made my own version of the curry paste with easy-to-find ingredients and they can be stored for later use. These homemade curry pastes come in super handy when you might not have the time to cook up an elaborate meal and want something quick. That’s when you can simply defrost these curry pastes and simply add in the vegetable or meat of your choice and make the dish.
Here are 4 easy curry paste recipes for you to try at home:
1. Thai Red Curry Paste
Ingredients:
- 2 teaspoons whole coriander seeds
- 2 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 10-12 mild Dried Red chili
- 4-5 Spicy dried red chili
- 5-6 shallots
- 8-10 cloves of garlic
- 2-3 stalks cilantro stem and leaves (chopped)
- 2 inch piece Galangal
- 2 lemongrass stalks (chopped)
- zest of 1 lime or kafir lime (small)
- 2 Tbsp avocado or grape seed oil (or sub water if oil-free)
- Salt to taste
Method:
Deseed the red chilies to reduce the spiciness. Add whole coriander, cumin seeds, peppercorns and red chilies to a small skillet and toast over medium-low heat for 4-5 minutes, stirring occasionally, or until fragrant and slightly deeper in color. Grind into a fine powder.
To a blender add in garlic, lemongrass, Galangal, shallots, coriander, cumin, black pepper, turmeric, sea salt, zest 1 lime and oil or water. Blend together. Add in the powdered spices and mix until a paste forms, scraping sides down as needed.
(Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat or you can also add in maple syrup or coconut sugar to add balance the heat )
Once the mixture has reached a paste-like consistency, store in an airtight container in the refrigerator. It can last for up to 1 week. You could also store it in the freezer for up to 6 months.
This curry paste is ideal for curries, soups, sauces, salad dressings, and more!
2. Easy Thai Green Curry Paste
Ingredients:
- 1 teaspoons whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 3-4 shallots
- 8-10 cloves of garlic
- 3-4 stalks cilantro stem and leaves (chopped)
- 6-8 small green chilies
- 2 inch piece Galangal
- 2 lemongrass stalks (chopped)
- zest of 1 lime or kafir lime ( small)
- 1/2 inch fresh turmeric (or sub 1/2 tsp ground turmeric )
- 2 Tbsp avocado or grape seed oil (or sub water if oil-free)
- Salt to taste
Method:
Add whole coriander, cumin seeds, and peppercorns to a small skillet and toast over medium-low heat for 4-5 minutes, stirring occasionally, or until fragrant and slightly deeper in color.
Once seeds are toasted, add to a mortar and pestle and loosely crush.
To a blender add in green chilies, garlic, lemongrass, Galangal, shallots, coriander, cumin, black pepper, turmeric, sea salt, zest 1 lime and oil or water. Blend / mix until a paste forms, scraping sides down as needed.
( Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat)
Into a blender, add in all the ingredients and blend into a smooth and fine paste. In case you find the mixture too thick, add in a little more water. (little at a time).
Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
3. Indian Curry Paste
Ingredients:
- 2 tablespoon whole coriander seeds
- 2 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 1 tablespoon fennel seeds
- 1 large onion
- 1-2 teaspoon red chilly powder or paprika
- 2 teaspoon garam masala
- 4 cloves of garlic
- 2 inch piece ginger
- 1/2 tsp ground turmeric
- 2 large tomatoes pureed
- 2 teaspoons lime juice
- Salt to taste
Method:
Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat. Allow to cool completely.
Transfer cooked spices to a food processor. Grind to a fine powder. Next, add in the chopped onion, ginger, garlic, ground turmeric, paprika, red chili powder, tomato pureed, lemon juice and salt. Grind again to make a smooth paste.
(Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat)
Store in an airtight container in the refrigerator. It can last for up to a week. You could also store it in the freezer for up to 3 months.
4. Yellow Curry Paste
Ingredients:
- 2 teaspoons whole coriander seeds
- 2 teaspoons cumin seeds
- 1/4 teaspoon back peppercorns
- 1 onion small or 2 shallots
- 2-3 cloves of garlic
- 1 stalk lemon grass ( chopped)
- 2 bird eye chilies ( chopped)
- 1 inch piece Galangal
- 2 kaffir lime leaves – medium-sized, (substitute ½ teaspoon of lime zest)
- 1/2 tsp ground turmeric
- 2 Tbsp coconut milk
- Salt to taste
Method:
Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat. Allow to cool completely.
Add the spices to a small blender and blend to a a powder. Next add in all the other ingredients and blend. Mix until a paste forms, scraping sides down as needed.
Store in an airtight container in the refrigerator. It can last for up to a week. You could also store it in the freezer for up to 3 months.