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    You are in: Home / Cookbooks / Curry Pastes
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    16 recipes in

    Curry Pastes


    Displaying up to 20 pages of results. To see all results, or register.

    Use 1 or 2 Tablespoons for an authentic madras curry.

    Recipe #95907

    Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.

    Recipe #90612

    This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup.

    Recipe #99030

    1 Reviews |  By Latchy

    This is a recipe I learned at a cooking course in Thailand

    Recipe #70573

    For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge, but once you do making it is fairly easy. Adapted from "Hot, sour, salty, sweet"

    Recipe #55964

    Use in all your favorite Thai or Asian dishes calling for yellow curry paste!

    Recipe #30707

    3 Reviews |  By Sue Lau

    Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.

    Recipe #72769

    1 Reviews |  By Latchy

    A recipe I learned from a Thai cooking course in Thailand

    Recipe #70575

    3 Reviews |  By Latchy

    A Curry paste recipe I learned at a cooking course in Thailand

    Recipe #70574

    This curry powder/paste is the result of an afternoon creating a curry that would keep my non curry headed friends happy but not bore the others. I really recommend a spice grinder as the flavour of freshly ground spices is just so much better than store bought powders. Keep the powder in the fridge to help retain the flavours longer. The powder should be enough for a minimum of 10 curries.

    Recipe #49149

    From Thai Food- David Thompson

    Recipe #57169

    This is an intensely flavored spice blend that goes well in any curry dish. Toss some curry paste with steamed veggies and serve them on rice. Tightly sealed and refrigerated, this will keep for at least a week, and it may also be frozen for extended storage.

    Recipe #43732

    1 Reviews |  By Sue Lau

    An essential in Thai cooking.

    Recipe #41591

    Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.

    Recipe #39109

    3 Reviews |  By Sue Lau

    Use in all your favorite Thai dishes calling for red curry paste. Find the ingredients at your Oriental grocer or international foods market. Having paste freshly made is really nice! :)

    Recipe #30246

    Homemade paste to go with Penang Curry.

    Recipe #17870


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