Several years ago, my husband was lucky enough to do a 5-day cooking course in Thailand. Although I wasn’t with him, he did impart all the paste and curry making know-how to me on his return. Living in the Bay Area means that we have access to all the ingredients we need to continue making…
Thai Green Curry Paste
This curry paste is certainly not for the faint of heart! I find it to be the hottest of the Thai curry pastes. The heat comes from the use of about 15 fresh green bird’s eye chilies. More layers of flavor are gleaned from adding shallots, ginger, lemongrass, galangal and kaffir lime peel. Kaffir limes and the…
Thai Yellow Curry Paste
This is a recipe for an authentic Yellow Curry Paste, learned while staying in Thailand. It makes enough for about 6-8 curries, depending on how much paste you like to use in your curries. More paste = spicier flavor! One you have mastered this easy paste, I guarantee that you will never go back to…
Thai Red Curry Paste
Learned while staying in Thailand, this Red Thai Curry Paste is spicy and aromatic. It uses whole dried red chilies, as well as fresh red bird’s eye chiles for extra spice. I usually add both types, each gives a slightly different favor, as well as an increased heat level. You can use the seeds as well…
Thai Penang Curry Paste
Penang curry is one of the more lightly-spiced Thai curries. I love the nutty, slightly sweet flavor. This paste has two types of chilies, plus kaffir lime peel – as well as the leaves. Finally, the addition of ground peanuts rounds out the flavors. More peanuts are then added during the actual curry-making process. All…
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
