thai curry paste

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Homemade Thai Green Curry Paste

green cayenne pepper chilis (, deseeded and chopped (Note 1))

Thai green chilis (, chopped (Note 1))

red shallots / eschallots (, chopped)

lemongrass stems (,

tbsp galangal (, grated (Note 3))

garlic (, chopped)

2.5 tsp dried shrimp paste ((Belacan) (Note 4))

tsp lime zest (, grated)

tsp coriander

tsp cumin

tsp white pepper

turmeric

tbsp chopped coriander/cilantro root and stem ((Note 5))

coriander / cilantro leaves (, loosely packed)

water

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.

Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).

Use to make Thai Green Curry!

Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.

Thai Red Curry Chicken

vegetable oil

garlic, chopped

jalapeño pepper, seeded and diced (see note)

(14-oz) can coconut milk (unsweetened)

Thai red curry paste

fish sauce

2-1/2 tablespoons packed dark brown sugar

chicken tenderloins,

lime juice, from 1 lime

cilantro

Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.  

Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.

Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook. 

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Thai Butternut Squash Red Curry

coconut oil oil

large shallots, chopped (or 2 small)

butternut squash (about 1.5 pounds)

ginger

red curry paste

yellow curry powder

(15 coconut milk

broth

fish sauce (omit

sugar

baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges

Heat the oil in a large, deep skillet...

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder...

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts,...

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

In this quick shrimp curry, shrimp are simmered in a fragrant Thai coconut sauce infused with fresh herbs.

Thai Shrimp Curry

onions, onion

scallions,

garlic cloves,

Thai green curry paste

coconut milk

brown sugar

chopped fresh cilantro, Thai basil

Lime wedges,

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.

Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

This Delicious and Easy Homemade Red Curry Paste recipe is completed in only 15 minutes and can be used in a variety of dishes.

Easy Homemade Red Curry Paste

red New Mexico Chili peppers

dried chiles de arbol

c. shallots

c. garlic

Tbsp. ginger

Tbsp. coriander

cumin

pepper

salt

Remove the stems and seeds from the dried...

Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water.

Meanwhile, place your shallots, garlic, ginger or galanga...

Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.

Once the chilies have finished soaking, drain the...

Once the chilies have finished soaking, drain the water off and add them to the food processor.

Use the processor to grind the ingredients into...

Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.

Store in a glass container for up to...

Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

soy sauce

dark brown sugar, packed

lime

curry powder

cardamom

chicken breasts

(13-oz) can coconut milk (do not use low fat)

peanut butter

lime limes

lime,

Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.

Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.   

Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.

Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

Dark, glossy kaffir lime leaves are perfect for this Thai-style curry paste.

Green curry paste

kaffir lime leaves,

garlic cloves, thinly sliced

green chillies,

3cm-piece fresh ginger, peeled, thinly sliced

lemon grass, pale section only, thinly sliced

French shallots, peeled, halved, thinly sliced

coriander,

Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.

Thai-Inspired Chicken & Rice Noodle Soup

shallots

ginger,

chicken broth

(13.5 coconut milk

dark brown sugar

lime lime

oz thin rice noodles

chicken

fresh cilantro

scallions, light and dark green parts, thinly sliced

Sriracha sauce

Lime wedges

Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.  Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes. 

Meanwhile, cook the rice noodles according to the package instructions. 

When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.

Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

Summer vegetable curry

curry paste

vegetable stock

onions

red lentil

peppers

frozen pea

bag baby spinach

brown basmati rice and mango chutney, to serve

Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting to stick.

Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

Vegan curried pumpkin coconut soup (made with Thai curry paste)! Made with 5 ingredients, it is oil-free and fast &amp; easy to make.

Vegan Curried Pumpkin Coconut Soup (5-ingredients, oil-free)

Thai

pumpkin puree (not pie filling)

coconut sugar or brown sugar

limes

cilantro lime wedges

Bring the water to a boil in a...

Bring the water to a boil in a large saucepan set over medium heat. Add the curry paste; whisk until it is dissolved.

Whisk in the pumpkin, coconut milk,  coconut sugar,...

Whisk in the pumpkin, coconut milk,  coconut sugar, and 1/2 teaspoon salt. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.

Whisk in the lime juice and zest, then...

Whisk in the lime juice and zest, then season with additional salt to taste, as desired. Serve with any of the additional add-ons, if desired.

Fire up the grill for marinated Thai chicken skewers served with a creamy peanut dipping sauce that’ll keep everyone reaching for more!

Thai Marinated Grilled Chicken Skewers with Peanut Sauce

Prep the Chicken: Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½-inch pieces and set aside.

Marinate the Chicken: Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.   

Make the Peanut Sauce: In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice and set aside.

Grill the Chicken: Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the peanut sauce and lime wedges, if desired.

Top 11 thai curry paste recipes from across the web

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Homemade Thai Green Curry Paste

Thai Red Curry Chicken

Thai Butternut Squash Red Curry

Thai Shrimp Curry

Easy Homemade Red Curry Paste

Grilled Thai Curry Chicken Skewers ...

Green curry paste

Thai-Inspired Chicken & Rice Noodle...

Summer vegetable curry

Vegan Curried Pumpkin Coconut Soup ...

Thai Marinated Grilled Chicken Skew...

Top 11 thai curry paste recipes from across the web

The most viewed thai curry paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Thai Green Curry Paste

Thai Red Curry Chicken

Thai Butternut Squash Red Curry

Thai Shrimp Curry

Easy Homemade Red Curry Paste

Grilled Thai Curry Chicken Skewers ...

Green curry paste

Thai-Inspired Chicken & Rice Noodle...

Summer vegetable curry

Vegan Curried Pumpkin Coconut Soup ...

Thai Marinated Grilled Chicken Skew...

The most viewed thai curry paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine