Best 4 Thai Green Masala Paste Taaza Masala Recipes

Immerse yourself in the vibrant flavors of Southeast Asia with our tantalizing Thai Green Masala Paste and accompanying recipes. Originating from Thailand, this aromatic paste serves as the foundation for a symphony of delectable dishes that showcase the delicate balance of sweet, sour, salty, and spicy notes.

Crafted with fresh, handpicked ingredients, our Thai Green Masala Paste captures the essence of authentic Thai cuisine. The harmonious blend of fragrant herbs, zesty spices, and creamy coconut milk creates a versatile paste that can transform ordinary meals into culinary masterpieces.

Unleash your inner chef and embark on a culinary adventure with our carefully curated recipes. From the classic Green Curry, brimming with tender chicken or vegetables, to the tantalizing stir-fried dishes like Pad Prik King and Pad See Ew, each recipe highlights the vibrant flavors of Thailand.

Indulge in the aromatic pleasure of Tom Kha Gai, a coconut-based soup brimming with succulent chicken, mushrooms, and galangal. Experience the delightful interplay of textures and flavors in Yam Wun Sen, a refreshing glass noodle salad tossed with shrimp, squid, and a zesty dressing.

Presented here is an array of classic Thai dishes, each featuring the distinctive flavors of our Thai Green Masala Paste. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you in creating authentic Thai dishes that will leave you craving for more. Join us on this culinary expedition and let the vibrant flavors of Thailand dance on your palate.

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

HOMEMADE THAI GREEN CURRY PASTE

Homemade Thai Green Curry Paste image

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Provided by Nagi

Categories Mains

Time 15m

Number Of Ingredients 15

Ingredients

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
6 Thai green chilis (, chopped (Note 1))
2 red shallots / eschallots (, chopped)
2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
2 tbsp galangal (, grated (Note 3))
5 cloves garlic (, chopped)
2.5 tsp dried shrimp paste ((Belacan) (Note 4))
2 tsp lime zest (, grated)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem ((Note 5))
1/4 cup coriander / cilantro leaves (, loosely packed)
2 - 3 tbsp water (, as needed)

Steps:

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Use to make Thai Green Curry!
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

TANDOORI MASALA PASTE - 2 OZ. OR 50 G

Tandoori Masala Paste - 2 Oz. or 50 G image

Entered for safekeeping from curryfocus.co.uk. This is a little different from other tandoori mixes on food.com by the use of dried mint. If you don't find dried mint in the herb/spice section, check the tea section of the supermarket. I think the mint is a substitution for dried fenugreek leaves, which can be found at an Indian market.

Provided by KateL

Categories Indian

Time 5m

Yield 2 oz.

Number Of Ingredients 8

Ingredients

1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon paprika (or Kashmiri Mirch)
1 1/2 teaspoons ground cumin
3/4 teaspoon fresh ginger, minced
3/4 teaspoon dried mint, finely chopped
1/2 teaspoon cayenne pepper
water

Steps:

Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle.
To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.

Nutrition Facts : Calories 42.1, Fat 1.4, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 8, Fiber 3.1, Sugar 0.6, Protein 2

MADRASI MASALA PASTE

Madrasi Masala Paste image

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer.

Provided by Member 610488

Categories Asian

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 11

Ingredients

8 tablespoons coriander seeds
4 tablespoons cumin seeds
1 tablespoon black peppercorns
1 tablespoon black mustard seeds
11 tablespoons ground turmeric
4 tablespoons chili powder
1 tablespoon salt
8 garlic cloves, crushed
3 inches piece fresh gingerroot, peeled and shredded
4 tablespoons cider vinegar
3/4 cup sunflower oil

Steps:

Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
Stir in the garlic, ginger and enough of the vinegar to make a paste.
Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

Nutrition Facts : Calories 845.7, Fat 76.7, SaturatedFat 10.2, Sodium 2947.9, Carbohydrate 44, Fiber 19, Sugar 2.5, Protein 9.2

PRAWNS IN GREEN SPICE PASTE (HARA MASALA)

Prawns in Green Spice Paste (Hara Masala) image

The green spice paste (hara masala) is used in Indian cooking for various recipes. You can make it and store it in the freezer for a few days. Everyone has a different recipe for it but the base is the coriander.

Provided by Muktas diaries

Categories Dessert

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

180 g raw prawns
1 medium onion, finely chopped
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1 tablespoon coconut oil or 1 tablespoon vegetable oil
1 teaspoon lemon juice
1/4 teaspoon turmeric powder
water
salt
1 bunch coriander leaves or 100 -125 g coriander leaves
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 cup grated coconut
3 -4 green chilies, roughly chopped

Steps:

Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
Serve with paratha or rice!

Tips:

Use fresh ingredients whenever possible, as they will yield the best flavor.
If you don't have access to fresh lemongrass, you can use dried lemongrass. Just be sure to soak it in hot water for at least 30 minutes before using.
When making the curry paste, be sure to blend it until it is very smooth. This will help the flavors to meld together and create a delicious, flavorful paste.
If you don't have a food processor, you can use a blender to make the curry paste. Just be sure to blend it in short bursts, as you don't want to overheat the paste.
When cooking the curry, be sure to simmer it over low heat for at least 30 minutes. This will allow the flavors to develop and deepen.
Serve the curry with steamed rice or your favorite flatbread.

Conclusion:

Thai green curry is a delicious and flavorful dish that is easy to make at home. With a little planning and preparation, you can create a restaurant-quality curry that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give Thai green curry a try. You won't be disappointed!