Curry Paste Recipes

On market stalls throughout South-east Asia are mounds of pounded wet spices: lemon glass, chili, ginger, garlic, galangal, shallots & tamarind. After purchasing meat chicken or fish, all the cook has to do is to call on the spice seller. He/she will ask a few questions: "What sort of curry is it to be?" Hot or mild? How many serving? Having ascertained the answers & perhaps exchanged a few more pleasantries (the buying of spices a serious yet sociable affair) the appropriate quantities of each spice will be scooped an to a banana leaf & folded into a neat cone, ready to be taken home.

We may not be able to buy our ingredients in such colorful surroundings, but supermarkets stock some very good ready-make pastes, or you can make your own. By experimenting, you will find the balance of flavors you like, and can then make one or more of your favorite mixture in bulk. If you grind wet spices a lot, you may wish to invest in a traditional large oriental mortar with a rough, pitted of ridged bowl, which help to "hold" the ingredients while they are being pounded with the pestle.
 

Alternatively for speed, you can use a food processor or blender instead of a mortar & pestle. Store any surplus curry paste in plastic tubs in the freezer.

Collections of Curry Paste Recipes:

1. Thai Green Curry Paste for Poultry (A Very Hot Blend)

2. Indian Korma Curry Paste for Poultry (A Mild Blend)

3. Thai Red Curry Paste for Meat/Vegetables (A Hot Blend)

4. Indian Curry Paste for Meat/Vegetables (A Fairly Mild Blend)

5. Indonesian Curry Paste for Seafood (A Fairly Hot Blend)

6. Indian Korma Curry Paste for Fish (A Mild Blend)

7. Malay Curry Paste for Fish (A Sour Blend)