Thai Curry Paste Base
The Quirky Foodster Team
Ingredients
- lemongrass
- galangal
- makrut lime zest and leaf
- shallot
- garlic
- chile (fresh for green, dried for red)
- shrimp paste
- coriander root
- white peppercorn
Method
- Pound all ingredients together in a mortar and pestle (traditional method) or blend, starting with the toughest/driest ingredients and working toward the softer ones.
- Dried spice components (coriander seed, cumin seed, if included) are toasted before pounding; fresh aromatics are not toasted.
Origin: Thailand — the foundational wet paste underlying red, green, yellow, and other Thai curry styles.
Use: The foundational flavor base for Thai curries, sautéed in coconut cream before other ingredients are added.
Classic Dishes: Red curry, green curry, yellow curry, and other Thai curry variants, each distinguished primarily by which chile color/type is used in the paste.
Storage: Keeps 1-2 weeks refrigerated, or several months frozen in portions.
Variations: The base aromatic combination (lemongrass, galangal, makrut lime, garlic, shallot) is broadly shared across most Thai curry paste colors, with the chile type and a few additional spices (cumin and coriander seed for yellow curry, reflecting South Asian influence) distinguishing each variant.
Substitutions: Store-bought Thai curry paste as a practical substitute, understanding fresh-made paste is considered clearly superior by most cooks.
- lemongrass
- galangal
- makrut lime zest and leaf
- shallot
- garlic
- chile (fresh for green, dried for red)
- shrimp paste
- coriander root
- white peppercorn
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