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Thai Curry Pastes (Red, Yellow, Green, Panang, Massaman)
Homemade Thai curry pastes for the five most popular Thai curries—Red, Yellow, Green, Panang, and Massaman. This recipe walks you through creating a versatile aromatic base using a pestle and mortar, then customizing each paste with the right chilies and spices. The pastes can be stored in the fridge or freezer for weeks and used in a variety of dishes.
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Cost Breakdown
Critical Success Points
- • Toasting white peppercorns
- • Pounding ingredients in the correct dry‑to‑wet order
- • Removing seeds from chilies to control heat
- • Using fresh galangal (not ginger)
- • Adding salt in stages for friction
- • Taste testing after each spice addition
- • Storing pastes properly to maintain flavor
Safety Warnings
- • Handle hot pan when toasting spices to avoid burns
- • Wear gloves when handling fresh chilies to prevent eye irritation
- • Shrimp paste is fermented; keep refrigerated after opening
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