Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10 mins Cooking Time: 5 mins Recipe Level: Easy
  • 2-3 weeks when refrigerated
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  • Ingredients
  • 1 stalk lemongrass
  • 2 Tbsp Coriander Seeds
  • 2 Tbsp Vegetarian Fish Sauce (read notes)
  • 1 tsp Brown Sugar
  • 4-6 Green Chillies, deseeded (adjust as per to taste)
  • 1 small Onion/Shallot
  • 1-2 large Garlic Cloves
  • 1 tsp Kaffir Lime Zest (read notes)
  • 1 tbsp Kaffir Lime Juice (read notes)
  • 1 thumb-size piece Galangal (read notes)
  • 1 packed cup Fresh Coriander stems and leaves
  • 1 packed cup fresh Basil stems and leaves
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  • Ingredients
  • 2 large Garlic Flakes
  • 1 small Onion/Shallot
  • 1 inch Galangal
  • 2 stalks of Lemon Grass (lower half) or ½ Lime zest + 2 tbsp Lime Juice
  • 2 tbsp Tomato Paste
  • 1 tbsp Tamarind Paste
  • ½ packed cup Fresh Coriander Stems (not leaves)
  • 1 tbsp Basil/1 tsp Dry Basil Powder
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  • Spices Used
  • 1½ tbsp Coriander Seeds
  • Seeds from 3 Green Cardamom Pods
  • 5-6 Dry Red Chilies (adjust as per taste)
  • ¼ - ½ tsp Black Peppercorns
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  • Ingredients
  • 1 medium Onion or 2-3 Shallots, peeled and quartered
  • 8-10 finger length Dry Red Chillies, soaked in warm water for 20 mins 1½ inch Galangal or Ginger
  • 1 cup Fresh Coriander Leaves, including roots and stems
  • 4-6 Large Garlic Cloves
  • 1 tbsp Lemongrass Paste or 3 stalks of Lemongrass, trimmed and cut into 1 inch pieces
  • ½ tbsp Brown Sugar
  • 1 tbsp Curry Powder (I used Kitchen King Powder)
  • 1 tsp Turmeric Powder
  • 2 tbsp Lime Juice (I used Kaffir Lime Juice)
  • 1 tsp Salt
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  • Spices to Roast and Ground to Powder
  • 1½ tbsp Coriander Seeds
  • ½ tbsp Cumin Seeds
  • 10 Black or White Pepper Corns

Instructions

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