Thai curry pastes are the heart of Thai cuisine, with a rich history and regional variations throughout Thailand. Each type has its own unique characteristics and flavors.
Thai curry pastes have a history dating back hundreds of years. During the Ayutthaya period, trade with India, China, and the Middle East brought various spices that were combined with local herbs, creating distinctive curry pastes.
Traditional curry paste preparation uses a stone mortar and pestle to grind ingredients into a fine paste. This process helps release essential oils from the herbs, resulting in a perfect blend of aromas and flavors.
Red curry paste is a fundamental ingredient in Thai cuisine. It's used to make red curry, panang curry, and many other Thai dishes. Fresh ingredients and traditional hand-grinding methods help create an aromatic paste with intense flavors.
The traditional method for making red curry paste involves grinding all ingredients in a mortar and pestle until smooth:
The traditional grinding method releases essential oils and compounds from the ingredients that modern food processors cannot match. This results in a curry paste with superior depth of flavor and aroma that will enhance any Thai dish.
Panang curry is one of Thailand's world-renowned dishes, characterized by its rich flavor, aromatic spices, and creamy coconut milk base.
Tip: The curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months. This allows the flavors to develop further and provides convenience for future cooking.
Panang curry is characterized by its thick consistency, unlike other more liquid Thai curries. This is due to the concentrated coconut milk and extended simmering process. It features a harmonious blend of spicy, sweet, rich, and savory flavors, with distinctive aromatic notes from coriander seeds, cumin, and kaffir lime leaves.
Panang curry can be prepared with various meats including beef, pork, chicken, or even duck. Each protein lends its own unique character to the dish, while still maintaining the signature richness and aromatic profile of the Panang curry paste.
Green curry (Kaeng Khiao Wan) is one of Thailand's most beloved dishes, known for its vibrant color, aromatic herbs, and perfect balance of spicy and sweet flavors.
Chef's Tip: For the most authentic flavor, use a mortar and pestle rather than a food processor. The pounding action releases essential oils from the herbs and spices that create the curry's distinctive aroma.
Our authentic Thai Yellow Curry Paste is crafted with precision using traditional ingredients that create its distinctive flavor profile and golden color. Each component plays a vital role in developing the rich, aromatic character that makes our yellow curry paste special.
Each batch of our yellow curry paste is carefully ground to perfect consistency, ensuring the oils and flavors from these premium ingredients blend harmoniously. The result is an authentic paste that forms the foundation of our signature yellow curry dishes.