Tag Archives: thaicurry

Massaman Curry Paste (น้ำพริกแกงมัสมั่น)

Makes: 1 cup curry paste

What you need

  • 2 stalks Lemongrass, using only the bottom part (white bits), cut into small pieces
  • 3 slices Galangal, cut into small pieces
  • 1 head Garlic, peeled and cut into small pieces
  • 6 Shallots, cut into small pieces
  • 10 Large dried chillies
  • 1/2 cup Oil
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Coriander powder
  • 3 Cardamom
  • 6 Cloves
  • 1 tsp Whole black peppercorn
  • 1/2 tsp Salt
  • 2 tsp Shrimp paste
  • 1 Tbsp Coriander roots
  • 1/8 tsp Cinnamon powder
  • 1/2 tsp Mace

How to put this together

  1. In a small pot, heat oil on medium heat.
  2. Deep fry lemongrass + galangal + garlic until fragrant. Transfer to a plate.
  3. In the same oil, deep fry shallots until light brown. Transfer to a plate.
  4. In the same oil, deep fry dried chillies until deep red. Transfer to a plate.
  5. Leave the oil to cool a bit before next step.
  6. In a food processor, add all ingredients. Blend to a fine paste.

Thai Sour Curry Paste (น้ำพริกแกงส้ม)

Recipe adapted from one of my favourite Thai cookbooks : Spice I Am

Makes: about 420 g of curry paste

What you need

  • 90 g skinless & boneless fish fillets (I use any cheap white-colour fish)
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 40 g Fingerroots, sliced (กระชาย)
  • 15 g Kaffir lime skin (ผิวมะกรูด)
  • 20 g Large dried chillies
  • 20 g Small dried chillies
  • 200 g Water
  • 3 Shallots
  • 2 Garlic
  • 45 g Shrimp paste (กะปิ)

How to put this together

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Drain the chillies, reserving the water
  3. Add reserved water to a small pot. Bring to boil. Add fish fillets. Lower the heat and cook on medium heat until fish is cooked. Shouldn’t take too long
  4. Grind together all the ingredients until you get a paste (I use magic bullet)
  5. Divide the curry paste into 3 portions (about 140g each). Each portion is enough for a curry for two.
  6. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Thai Chicken Red Curry with Vegetables (แกงเผ็ดไก่)

Yum yum yum
Serves: 2
What you need:
  • 1 Portion Red curry paste (see recipe here)
  • 200 ml Coconut milk
  • 2 pieces Chicken thigh, skinless & boneless, sliced thinly
  • 3 cups Vegetables, e.g. cauliflower, beans, pumpkin, capsicum, bamboo shoots, carrots
  • 2 Tbsp Oil
  • 100 ml Water
  • 1 Tbsp Fish sauce
  • 3-5 Kaffir lime leaves, rip off the leafy bits and discard the stalk

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together:
  1. Heat 1 Tbsp oil in a pan, add vegetables and pan fry briefly. Try to get sear marks on the vegetables. Transfer to a plate.
  2. Lower heat to medium, heat 1 Tbsp oil in the same pan. Add curry paste. Fry until fragrant.
  3. Add chicken. Stir-fry to coat well with curry paste.
  4. Add coconut milk. Bring to boil.
  5. Add water + fish sauce. Bring to boil.
  6. Add vegetables.
  7. Taste & season
  8. When vegetables are cooked, add kaffir lime leaves.
  9. Serve with steamed rice.