Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (2024)

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (1)

Learn how to make trio of Thai Curry Pastes; Thai Red Curry Paste, Thai Yellow Curry Paste and Thai Green Curry Paste


"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."
~ Marcel Boulestin

One thing I have learnt from my over a decade of kitchen adventure is learning how to balance and harmonize flavours. Even the fresh ingredients, such as herbs, spices and vegetables, can differ depending on their freshness, the soil and climate condition where they are grown, the way they are packed and stored etc. Same chilli I had bought few days back was less spicy and the tomatoes were more juicer than the one from my previous shopping trip to same old supermarket. Similarly, tamarind puree from same brand may differ in degree of sourness depending on how thick or thin it is made while the colour of chilli powder may be brighter than the last pack you consumed.


Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (2)

Thai Red, Yellow and Green Curry Pastes


Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (3)

Thai Green Curry Paste


For any cook, amateur or experienced, it is important to make adjustments in the quantity used to bring out the right flavour of the ingredients to suit your taste buds rather than blindly following the given recipes religiously. Recipes should serve as guidelines as they cannot speak for our taste preference or the variance in the ingredients we get from different places. Rather following the cooking instructions, I follow my instinct and my palate as it is these two which tells me what I would like in a particular dish, a hint of this a dash of that which creates a perfect harmony between flavour, aroma and the complete satisfaction of creating something which my loved ones enjoy.

Following your instinct and taste should not be limited to the ingredients you are familiar with, to the food which you are grown up with or to the one’s which you have had tasted hundred times. For me it is more important when I create a foreign cuisine where the ingredients used can vary considerably from batch to batch, brand to brand and seasonality. Never hesitate to cut down the number of chillies if you can’t take too much of heat, increase the amount of lime juice if you enjoy sharp and sour taste. Don’t panic if you are short of one or two ingredients. Add or omit herbs and spices to suit your taste and adjust the flavour according to your preference. Play around with the ingredients until you get the right combination of flavours that are most suited to your palate.


Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (4)

Thai Red Curry Paste


Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (5)

Thai Yellow Curry Paste

One cuisine which I feel I can safely tweak to my preference is Thai food. For a hard core south Indian who has more than average percentage of coconut milk flowing in her blood stream, Thai curry is as dear to me as any Rasams and Sambars. Who wouldn’t fall for a subtle blend of hot, salty, sweet and sour flavors of Thai curry which makes the taste buds tingling? When cooked with home-made curry paste it’s a cherry on icing.

Today I am sharing not just one, but three recipes for Thai Curry Pastes; Thai Red Curry Paste, Thai Yellow Curry Paste and Thai Green Curry Paste. These trio of Thai Curry Pastes are fresh, fragrant and flavoursome which is sure to tickle every taste buds. Don’t hesitate to make these curry pastes even if you are short of any ingredients. I am posting the substitutes for few ingredients which otherwise is not easily available in few places and I can safely vouch for these as I have tried them myself. So without further ado, let’s get cooking…


Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (6)

Thai Green Curry Paste


Thai Green Curry Paste
Prep Time: 10 mins
Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium to Hot
Makes: About 1 cup
Recipe Source:Real Vegetarian Thai by Nancie McDermott
Shelf Life: 2-3 weeks when refrigerated

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
Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (7)

Ingredients for Thai Green Curry Paste


Method:
Preparation:

  1. Wash the fresh coriander and basil and spread them on a tea towel to dry them. Making sure that no moisture is left will help to keep the paste from getting spoilt and hence increase their shelf life.
  2. Similarly, wash the green chillies and pat them dry. Remove the stems and slit them and remove the seeds. You can retain the seeds if you prefer spicy flavour.
  3. Remove the hard outer stalks of lemon grass and slice the lower part and keep it aside. You can use the hard stalks of lemon grass to make a flavoursome green tea.
  4. Wash and pat dry the galangal and scrape the skin. Roughly slice them and keep it aside until needed.
  5. Peel the onion or shallot and garlic and roughly chop them.

Proceed to cook:

  1. Place all the ingredients listed above in a pestle and mortar or in a food processor or grinder and grind them to paste. I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time. The water content in the fresh basil and coriander leaves and stems is enough for helping in grinding the paste, but if the ingredients are sticking to the jar add very little water, just enough to help in grinding. If using the paste immediately, then use little coconut milk in place of water for flavour.
  2. Transfer the Thai Green Curry Paste into an air tight, sterilised jar and close the lid tightly and store it in a refrigerator. If made by taking all the precautions, the curry paste will stay fresh for 2-3 weeks. Use the curry paste to make Thai curries or soups.

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (8)

Thai Red Curry Paste


Thai Red Curry Paste
Prep Time: 10 mins
Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium to Hot
Makes: About 1 cup
Recipe Source:Real Vegetarian Thai by Nancie McDermott
Shelf Life: 2-3 weeks when refrigerated

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

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

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (9)

Ingredients for Thai Red Curry Paste


Method:
Preparation:

  1. Wash the fresh coriander and basil and spread them on a tea towel to dry them. Making sure that no moisture is left will help to keep the paste from getting spoilt and hence increase their shelf life.
  2. Remove the hard outer stalks of lemon grass and slice the lower part and keep it aside. You can use the hard stalks of lemon grass to make a flavoursome green tea.
  3. Wash and pat dry the galangal and scrape the skin. Roughly slice them and keep it aside until needed.
  4. Peel the onion or shallot and garlic and roughly chop them.


Proceed to cook:

  1. Dry roast coriander seeds, cardamom seeds, dry red chilies and black peppercorns on a low heat for a minute or until the seeds turns light golden and fragrant. Transfer them into a clean and dry plate and let them cool down to room temperature.
  2. Transfer the roasted spices and all the other ingredients listed above into a pestle and mortar or food processor or mixer jar and grind to a smooth paste. I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time. The water content in the fresh herbs are enough for helping in grinding the paste, but if the ingredients are sticking to the jar add very little water, just enough to help in grinding.
  3. Transfer the Thai Red Curry Paste into an air tight, sterilised jar and close the lid tightly and store it in a refrigerator. If made by taking all the precautions, the curry paste will stay fresh for 2-3 weeks. Use the curry paste to make Thai curries or soups.

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (10)

Thai Yellow Curry Paste


Thai Yellow Curry Paste
Prep Time: 10 mins
Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium
Makes: About 1 Cup
Recipe Source: Real Vegetarian Thai by Nancie McDermott
Shelf Life: 2-3 weeks when refrigerated

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

Spices to Roast and Ground to Powder:
1½ tbsp Coriander Seeds
½ tbsp Cumin Seeds
10 Black or White Pepper Corns

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (11)

Ingredients for Thai Yellow Curry Paste


Method:
Preparation:

  1. Wash the fresh coriander and basil and spread them on a tea towel to dry them. Making sure that no moisture is left will help to keep the paste from getting spoilt and hence increase their shelf life.
  2. Remove the hard outer stalks of lemon grass and slice the lower part and keep it aside. You can use the hard stalks of lemon grass to make a flavoursome green tea.
  3. Wash and pat dry the galangal and scrape the skin. Roughly slice them and keep it aside until needed.
  4. Peel the onion or shallots and garlic and roughly chop them.

Proceed to cook:

  1. Heat a pan and dry roast coriander seeds, cumin seeds and peppercorns on slow flame till they change colour and are aromatic, about 2 minutes. Transfer them into a clean bowl and let them cool completely. With a help of coffee grinder or mortar and pestle and mortar grind them to fine powder. I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time.
  2. Add this powder to all the ingredients listed above into a pestle and mortar or food processor and grind them to smooth paste adding little water at time. Make sure that you add water only when it is required to get fairly thick and smooth paste.
  3. Transfer the Thai Yellow Curry Paste into an air tight, sterilised jar and close the lid tightly. You can store this paste in an air tight container and refrigerate for up to one month and use as and when needed.

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (12)

Thai Yellow Curry Paste


Sia’s Notes:

  • Vegetarian Fish Sauce is a mixture of soy beans, salt, sugar, water, chilli, and citric acid which acts as a preservative. I make my own Veg Fish Sauce when I am short of strore bought by adding ½ cup Soya Sauce+1 tbsp Sugar+1 tbsp Red Chilli Paste+ ¼ tsp Citric Acid/1 fresh Lime Juice.
  • Fresh Galangal is available as fresh/dried/paste form in local oriental stores or Asian stores and sometime in supermarkets. If you don’t have Galangal in your pantry use Ginger and 1 tsp Lime juice instead. I usually add small piece of ginger along with galangal which gives extra flavour and kick to the curry paste.
  • Fresh Kaffir Lime is usually available in Asian stores. When they are not available substitute them with lime zest and juice.
  • Lemon Grass is available as fresh/frozen/dry/paste. You can substitute them with lime zest and juice.
  • I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time.
Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes (2024)

FAQs

What is the difference between red green and yellow Thai curry paste? ›

Although all three colors may be spicy-hot depending on the chef, normally green is the mildest and red the hottest with yellow falling somewhere in between.

How do you use Thai curry paste? ›

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

What are the six ingredients commonly used in Thai curry pastes? ›

Common ingredients used in many Thai curry pastes are:
  • Shrimp paste.
  • Chillies; depending on the curry these can be dried or fresh, red or green.
  • Onions or shallots.
  • Garlic.
  • Lemongrass.
  • Galangal.
  • Coriander (cilantro) root.

How do I use store bought Thai curry paste? ›

2) Stir fry your curry paste (medium low) in the oil until the colored oil releases from the paste and it becomes very fragrant and aromatic (adding a bit more coconut milk to the pan from time to time when it gets too dry) For a store bought paste, mix 1/2 cup coconut milk with the dry paste to loosen, add this to ...

Which is hotter red yellow or green Thai curry? ›

While all three can be super spicy, usually red is hot hot hot and green is milder, with yellow in between. The most popular of the bunch, Thai Green Curry has got even greener over the years with the addition of ingredients like basil, coriander and kaffir leaf.

Which is hottest red or green Thai curry paste? ›

Did you know that Thai green curries are hotter than red! Our hot green paste is made with a combination of fresh kaffir lime leaves, Thai basil, coriander and spicy green chillies, while our medium-spiced red paste mixes red chillies, galangal and aromatic lemongrass.

Should you fry Thai curry paste? ›

You can, but most curry recipes instruct you to sauté the paste to bloom the herbs and spices in fat as the first step, and if you use a watery paste, you'll be boiling it for a while before it actually starts to fry.

Do you fry Thai curry paste? ›

Make a curry

You'll get a deeper, spicier flavor by using more paste, whereas a milder flavor is achieved with less. After the paste is stir-fried for one to two minutes, add your choice of protein and vegetables and stir-fry until they are fully cooked.

What is the most popular Thai curry? ›

One of the most popular curries in Thailand is green curry, also known as kaeng khiao wan in Thai. It's a spicy curry that is made with a base of green chili peppers, shallots, garlic, lemongrass, and cilantro.

What thickens a Thai curry? ›

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

What is the secret ingredient in curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

What makes Thai curry thick? ›

Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.

Is it worth making your own Thai curry paste? ›

If you're ready to take your Thai cooking to the next level, making your own Thai curry pastes is the way to go. Red curry paste is the most versatile paste in Thai cuisine, and I use it in many recipes. So if you were to only make one paste from scratch, this is the one!

Can you add more Thai curry paste after cooking? ›

Can I add more Thai red curry paste to my soup after finishing the recipe? You can do anything you want (you're the chef)… however, curry paste is typically dry-fried a bit at the beginning of the process and then is tempered with coconut cream/milk before adding everything in.

Does Thai red curry paste need to be refrigerated after opening? ›

To maintain the freshest quality possible, refrigerate any unused portion of Thai Kitchen® Red Curry Paste. Unopened Red Curry Paste is shelf stable and can be held for use for up to 720 days.

Which is better red or green curry paste? ›

While the dish's spiciness can vary based on the chef, typically, red curry is hotter than green. Red curry tends to be more versatile, while green is more unique in its flavors.

Which Thai curry taste the best? ›

1. Green Curry. This Green Curry is one of the best Thai curries if you like hot, spicy food. It's creamy, fiery, and delicious, deriving its heat from a generous amount of green chilies.

What is the difference between green and yellow Thai paste? ›

Green curry paste is often considered the most popular of the three because it offers a mild, balanced flavor that is both rich and herbaceous. Yellow curry paste is heartwarming and slightly sweet and its spiciness can vary depending on the types of chilies used.

Can I use green Thai curry paste instead of red? ›

The pastes can usually be stored in the fridge for a reasonable amount of time and add heat and spice to a variety of dishes. Unfortunately we can't recommend substituting green Thai curry paste for red Thai curry paste, as the two have very different flavour profiles.

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