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Thai green curry paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 fresh green chillies, chopped a handful of finely chopped fresh basil leaves
1 tablespoon chopped fresh lemon grass
1 tablespoon chopped fresh coriander root or coriander leaves and stalks
2 red shallots, peeled and chopped
4 garlic cloves, peeled and chopped
1 cm/1/2 inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped
4 or 5 kaffir lime leaves, finely chopped, or zest of 1 lime
6 black peppercorns
1 teaspoon shrimp paste
1/2 teaspoon salt
1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.
2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.
Thai red curry paste
7 long, dried red chillies, deseeded
1 teaspoon cumin seeds
11/2 teaspoons coriander seeds
1/4 nutmeg, ground
2 tablespoons finely sliced fresh lemon grass
2 tablespoons finely chopped red shallots
1 tablespoon finely chopped roasted red shallots
1 tablespoon finely chopped garlic
zest of 2 limes, finely chopped
10 white peppercorns
a large pinch of salt
1/2 teaspoon shrimp paste
5 cloves
1 Soak the chillies in hot water for about 15 minutes, then drain.
2 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds and the nutmeg for 40–50 seconds until they release their aroma. Tip into a spice grinder and grind to a powder.
3 Put the powder in a food processor with all the other ingredients and whiz to a paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.
Thai yellow curry paste
1 teaspoon cumin seeds
2 teaspoons coriander seeds
6 fresh red chillies, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 fresh lemon grass stalk, chopped
2 red shallots, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 tablespoons turmeric powder
1 teaspoon shrimp paste
1/2 teaspoon salt
1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.
2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.
Thai massaman curry paste
This comes from southern Thailand.
3–4 dried red chillies
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1/2 cinnamon stick, crushed
2–3 cloves
6 cardamom pods, crushed
5 black peppercorns
2 red shallots, peeled and finely chopped
1 fresh lemon grass stalk, finely chopped
3–4 garlic cloves, peeled and finely chopped
1 cm/1/2 inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped
1 teaspoon shrimp paste
1/2 teaspoon salt
1 Soak the chillies in hot water for about 15 minutes, then drain.
2 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds, cinnamon, cloves, cardamom pods and peppercorns for 40–50 seconds. Tip into a spice grinder and grind to a powder.
3 Put the powder in a food processor with all the other ingredients, including the chillies, and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.
Hanglay curry paste
This comes from northern Thailand.
1 tablespoon coriander seeds
1 tablespoon cumin seeds
5 dried red chillies, crushed
2 fresh lemon grass stalks, finely chopped
4 red shallots, peeled and finely chopped
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
2 tablespoons Demerara or palm sugar
1 tablespoon dark soy sauce
1 tablespoon shrimp paste
1 teaspoon turmeric powder
2 tablespoons Thai fish sauce (nam pla)
1 tablespoon tamarind pulp mixed with a little water (remember to remove the stones)
1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander and cumin seeds for 40–50 seconds until toasted and aromatic. Tip into a spice grinder and grind to a powder.
2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.
Penang curry paste
This is one of many Malay influences to be found in Thailand.
1 teaspoon coriander seeds
15 dried red chillies, deseeded
3–4 red shallots, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
1 fresh lemon grass stalk, finely chopped
2 tablespoons finely chopped fresh coriander root or coriander leaves and stalks
2.5 cm/1 inch piece galangal (Thai ginger), finely chopped
2 tablespoons unsalted roasted peanuts, chopped
1 tablespoon shrimp paste
1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander seeds for 40–50 seconds until toasted and aromatic.
2 Put the coriander seeds in a food processor with all the other ingredients and whiz to a thick paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.
Chiang Mai curry paste
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 red shallots, peeled and finely chopped
5 cm/2 inch piece fresh root ginger, peeled and grated
2 large, fresh red chillies, deseeded and finely chopped
1 fresh lemon grass stalk, finely chopped
2 garlic cloves, peeled and finely chopped
1/2 teaspoon ground cinnamon
1 teaspoon turmeric powder
1 teaspoon shrimp paste
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