A comprehensive guide to making various authentic Thai curry pastes from scratch, including a common base and specific ingredient additions for Red, Yellow, Green, Panang, and Massaman curries. Perfect for elevating your homemade Thai dishes.
First, prepare the Curry Paste Base by combining 2 stalks of lemongrass (white part), 2 tablespoons chopped galangal, 1/4 cup chopped shallot, 3-6 cloves chopped garlic, 2 teaspoons shrimp paste, and 1/2 teaspoon white peppercorns.
To make **Red Curry Paste**, add 30g soaked dried red chillies and 2 cilantro roots to the base ingredients.
To make **Yellow Curry Paste**, add 30g soaked dried red chillies, 1 teaspoon fresh turmeric, 1 teaspoon curry powder, 1/2 teaspoon coriander seed, and 1/2 teaspoon cumin seed to the base ingredients.
To make **Green Curry Paste**, add 30g chopped fresh green chillies, 1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 2 cilantro roots, 2 Kaffir lime peels, and 15 sweet Thai basil leaves to the base ingredients.
To make **Panang Curry Paste**, add 30g soaked dried red chillies, 1/2 teaspoon coriander seed, 1 Kaffir lime peel, and 2 tablespoons roasted peanuts to the base ingredients.
To make **Massaman Curry Paste**, add 1/2 teaspoon coriander seed, 1 black cardamom pod, 1/4 teaspoon cloves, 1/2 cinnamon stick, 1/4 teaspoon cumin seed, and 2 cilantro roots to the base ingredients.
Once you have combined the desired ingredients for your chosen curry paste, pound them thoroughly in a mortar and pestle until smooth. This process typically takes 10-20 minutes. Alternatively, you can use a food processor for a quicker method to achieve a smooth paste.
