Thai Curry Paste – A Flavorful Path to Wellness
Thai curry paste isn’t just about bold flavors — it’s a blend of healing herbs and spices that bring both taste and wellness to your plate.
This aromatic mixture typically includes chilies, shallots, garlic, lemongrass, galangal, and kaffir lime peel — each offering distinct health benefits:
- 🌶️ Chilies: Boost metabolism, reduce inflammation, and elevate mood.
- 🧅 Shallots & Garlic: Rich in antioxidants; help lower blood pressure and cholesterol.
- 🌾 Lemongrass: Aids digestion and strengthens immunity.
- 🌿 Galangal: Supports gut health and relieves pain naturally.
- 🍈 Kaffir Lime Peel: Improves digestion and reduces inflammation.
Whether you crave the fiery heat of red curry or the gentle warmth of yellow curry, Thai curry paste delivers a delicious and nutritious experience in every bite.
Panang Curry Paste
✅ Ingredients (for 5 servings)
- 🌶️ Large dried chilies – 12–15 pieces
- 🌶️ Small dried chilies – 10 pieces
- 🧈 Peppercorns – 1 teaspoon (5 grams)
- 🌿 Coriander seeds – 1 tablespoon (5 grams)
- 🟠 Cumin – 1 teaspoon
- 🌱 Coriander root – 1 tablespoon (3 grams)
- 🌿 Chopped galangal – 1 teaspoon (3 grams)
- 🌾 Lemongrass – 2 stalks (approx 30 grams)
✅ Instructions
🥣 1. Pound the base ingredients
Place the dried chilies, salt, galangal, and lemongrass in a mortar. Pound until the mixture becomes fine and well blended.
🧄 2. Add aromatics
Add the shallots, garlic, kaffir lime zest, coriander roots, and peppercorns. Continue pounding until all ingredients are fully incorporated.
🦐 3. Finish with shrimp paste
Add the shrimp paste and pound until the paste becomes smooth and cohesive. Transfer the finished curry paste into an airtight container and store it in the refrigerator until ready to use.
⚠️ Please note: While these ingredients offer potential health benefits, it’s essential to consume them in moderation and as part of a balanced diet. If you have any underlying health conditions or are pregnant or breastfeeding, consult with a healthcare professional before use.
💡 DID YOU KNOW?
Many herbs in Panang curry paste are not only flavorful but also healing:
- 🌿 Galangal: Warms the body and relieves digestive issues
- 🌾 Lemongrass: Aids digestion and reduces bloating
- 🍈 Kaffir Lime Peel: Clears phlegm and improves mood with its aroma
- 🌱 Coriander Root: Stimulates appetite and balances flavor
Green Curry Paste
✅ Ingredients
- 🌶️ Fresh bird’s eye chilies – 60 grams, seeded and roughly chopped
- 🌶️ Green chilies – 40 grams, chopped (adjust to taste)
- 🧂 Salt – 1½ teaspoons
- 🌿 Galangal – 2 teaspoons, finely chopped
- 🌾 Lemongrass – 2 teaspoons, finely chopped
- 🍈 Kaffir lime zest – 1 teaspoon, finely chopped
- 🌱 Coriander roots – 2 teaspoons, finely chopped
- 🧈 Black peppercorns – 10 whole
- 🧅 Shallots – 80 grams, thinly sliced
- 🧄 Garlic – 40 grams, minced
- 🟤 Ground roasted coriander – 1½ tablespoons
- 🟠 Ground roasted cumin – 1½ teaspoons
- 🦐 Shrimp paste – 2 teaspoons (optional)
✅ Instructions
🧄 1. Prepare the aromatics
Using a mortar and pestle, grind the black peppercorns until cracked. Add the galangal, lemongrass, kaffir lime zest, coriander roots, and shallots. Pound until a coarse paste forms.
🌶️ 2. Incorporate the chilies
Add the chopped bird’s eye and green chilies to the mortar. Pound until well combined, scraping down the sides as needed. Be careful not to over-pound, as this can make the curry bitter.
🥣 3. Finish the paste
Add the garlic, shrimp paste (if using), ground coriander, and ground cumin. Pound until a smooth paste forms, releasing the fragrant oils from the ingredients.
🧊 4. Storage
Transfer the green curry paste to an airtight container and store it in the refrigerator for up to 5 days. For longer storage, freeze the paste for up to 3 months.
💡 DID YOU KNOW?
Green curry paste isn’t just aromatic and spicy — it’s built on herbs with a long history in Thai kitchens:
- 🌶️ Green Chili: Adds a metabolism-boosting kick
- 🌿 Galangal: Traditionally paired with rich food to ease the stomach
- 🌾 Lemongrass: A classic digestive pairing in Thai cooking
- 🍈 Kaffir Lime Peel: Its bright aroma is prized for refreshing the senses
- 🧄 Garlic: A kitchen staple valued for its immune-supporting reputation
- 🧅 Shallot: Traditionally used in Thai home remedies for the throat
Red Curry Paste
✅ Ingredients (Red Curry Paste – yields approx. 100g)
- 🌶️ Dried chili peppers – 5 grams
- 🌶️ Large red chilies – 5 whole
- 🧅 Thai shallots – 20 grams
- 🧄 Thai & Chinese garlic – 10 grams (or equal to shallots)
- 🌾 Lemongrass – 20 grams
- 🌿 Galangal – 13 grams
- 🍈 Kaffir lime skin – ½ teaspoon
- 🟡 Turmeric powder – ½ teaspoon
- 🌱 Coriander roots – 4 roots (approx. 10 grams)
- 🧈 Black pepper – 1 tablespoon
- 🧂 Salt – 1 teaspoon
- 🦐 Shrimp paste – 1 tablespoon
🌶️ Adjust chili quantity to your spice preference.
✅ Instructions
🌶️ 1. Prepare the chilies
Soak the large dried chilies in water and remove the seeds. For small dried chilies, there’s no need to deseed.
🧂 2. Pound dry spices
In a mortar, pound the black pepper and salt until fine. Then gradually add the dry herbs (such as galangal, lemongrass, kaffir lime skin, turmeric, coriander root) and pound well.
🧄 3. Add fresh aromatics
Add the garlic, shallots, and both types of chilies (squeeze out excess moisture). Combine them with the dry mixture and continue pounding until smooth.
🦐 4. Finish with shrimp paste
Add the shrimp paste and pound until the entire mixture becomes uniform and cohesive.
❄️ 5. Storage
Scoop the curry paste into a clean container and store in the refrigerator for up to 1 month. For longer storage, divide into portions and freeze.
💡 DID YOU KNOW?
Red curry paste includes warming herbs long valued in Thai culinary tradition:
- 🌶️ Dried Red Chili: Traditionally believed to stimulate digestion and circulation
- 🌿 Galangal: A traditional pairing with rich dishes to ease the stomach
- 🌱 Coriander Root: Adds aroma and is traditionally used to settle the stomach
- 🟠 Cumin: Traditionally added to support digestion after a heavy meal
- 🧄 Garlic: A staple of Thai cooking valued for its immune-supporting reputation
Southern sour Curry Paste สูตรพริกแกงส้มใต้
✅ Ingredients
- 🌶️ Fresh chili – 400 grams
- 🌶️ Dried chili – 1,000 grams
- 🧅 Shallot – 400 grams
- 🧄 Garlic – 400 grams
- 🟡 Turmeric – 100 grams
- 🧂 Salt – 1/2 cup
- 🦐 Shrimp paste – 300 grams
✅ Method
🔪 1. Prepare the ingredients
Gather and measure all the ingredients to ensure a smooth and efficient cooking process.
🥣 2. Pound dried chilies and salt
Place the dried chilies and salt in a mortar and pound until they are roughly crushed.
Add turmeric and garlic, and continue pounding until everything is well blended.
Finally, add the shrimp paste and pound until the mixture becomes smooth and consistent.
🔥 3. Ready to use
Your curry paste is now ready to use. It can be added directly to your dish or stored for later use.
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