Best 2 Curry Pate Recipes

Embark on a culinary journey to discover the tantalizing world of curry pastes, where flavors dance on your palate and aromas fill the air. Our collection of curry paste recipes unveils a symphony of tastes, from the fiery heat of the red curry paste to the aromatic depth of the green curry paste. Dive into the vibrant yellow curry paste for a milder yet flavorful experience, or explore the unique blend of spices in the Panang curry paste. Each recipe is meticulously crafted to capture the essence of authentic Thai cuisine, ensuring an explosion of flavors in every bite. Whether you're a seasoned chef or a culinary novice, these curry paste recipes will guide you effortlessly through the process of creating mouthwatering curries that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY PASTE

Curry Paste image

This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.

Provided by Queen Dragon Mom

Categories < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 inch fresh ginger, peeled and chopped
1/4 cup garlic, minced
1/2 small onion, chopped
1/4 cup curry powder
1/4 cup cayenne

Steps:

Put it all in one of those little mini-processors and zoom it a couple of times.
Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

Nutrition Facts : Calories 217.8, Fat 7.5, SaturatedFat 1.3, Sodium 26.7, Carbohydrate 42, Fiber 15.6, Sugar 4.8, Protein 8.3

THAI RED CURRY PASTE

Thai Red Curry Paste image

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use fresh ingredients: Fresh ingredients will give your curry paste the best flavor. If you can, buy your ingredients from a local market or farmer's market.
Toast your spices: Toasting your spices will bring out their flavor and make them more aromatic. You can toast your spices in a dry skillet over medium heat for a few minutes, or you can toast them in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Use a food processor: A food processor will make quick work of grinding your spices and other ingredients. If you don't have a food processor, you can use a mortar and pestle, but it will take longer.
Store your curry paste in an airtight container: Curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze curry paste for up to 3 months.

Conclusion:

Making your own curry paste is a great way to add fresh, authentic flavor to your curries. With a little planning and effort, you can easily make your own curry paste at home. So next time you're making a curry, try making your own curry paste. You won't be disappointed!