Thai curry

Thai curry

Curry - the common name of the popular spice blends and simultaneously - the name of the general group of dishes with these herbs. The original idea of curry comes from India (Tamil food culture), where curry is prepared and stored as a dry mixture.

Currently curry is very popular in many other countries, including in Thailand. From Indian traditional Thai curry mixtures are characterized in that they are prepared and stored in a damp thick paste. There are many local Thai curry paste recipes, among them are the six main types, which are used in the preparation of top Thai dishes.

We will study them carefully. In large and medium-sized cities, authentic products are available in specialized departments of supermarkets, shops and Asian markets (well, or something that can be replaced by similar products).

Thai green curry paste sauce


  • coriander (aka cilantro) - beam;
  • hot green chili - 8-11 pcs .;
  • lime leaves - 5-8 pcs .;
  • lemongrass - 2-3 stalk;
  • shallots - 2 pcs. (Or conventional bulb);
  • coriander seeds - 1 tbsp. a spoon;
  • cumin (cumin) - 0.5 teaspoons;.
  • root galangal (or ginger) - a piece of about 3 cm long;
  • Lime - 1 pc .;
  • black peppercorns or allspice - 0.5 tsp;.
  • Thai fish sauce - 2-3 teaspoons;.
  • vegetable oil (such as sesame) - about 2-4 Art. spoons;
  • salt, sea better than open-pit mining - about 1 tsp..


Seeds of cumin , coriander and peppercorns pour into the dry hot pan and gently warm up.

Remove the peppers stalk; finely chop the onion and garlic, lemongrass, galangal and peeled lime leaves are preparing to processing in a blender. Laying all prepared and the remaining ingredients into the work bowl of a blender.

Add a shot of lime zest and a little lime juice. We would like to homogeneity. Can be stored in the refrigerator in a glass container, tightly sealed, within about 2 weeks. The paste can also add coconut, root and celery.

About the same (with the same proportions) can be prepared in a traditional Thai red curry paste. Only instead of green

Thai curry
hot pepper chili use red ripe (better, of course, fresh).

The structure of traditional Thai yellow curry paste consists of coriander, cumin, lemongrass, garlic, turmeric, bay leaf, ginger, cayenne pepper, cinnamon, nutmeg and fenugreek, and coconut milk and palm sugar.

All these traditional sauces used for cooking various dishes (fish, meat, vegetables).

For example, to cook a chicken curry in Thai, chicken stew with onions in a cauldron with the addition of curry paste and served with rice.

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