Thigh Curry Ki Umar Mein Thai Curry: Pt.2 🏻
Thigh Curry Ki Umar Mein THAI Curry: Pt.2👄🥘🧑🏻🍳😂 is a medium Thai recipe that serves 4. 80 calories per serving. Recipe by sarorahere on YouTube.
Prep: 15 min | Cook: 7 min | Total: 32 min
Cost: $2.92 total, $0.73 per serving
Ingredients
- 2 stalks Lemongrass Stalks (outer tough layers removed, inner white part thinly sliced)
- 1/2 cup Coriander Stems (tightly packed, roughly chopped)
- 1/2 cup Thai Basil Leaves (packed, stems removed)
- 4 pieces Bird's Eye Chilies (stem removed, keep seeds if you like extra heat)
- 2 leaves Pandan Leaves (tied into a knot, washed)
- 3 cloves Garlic Cloves (peeled)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 2 pieces Shallots (peeled and quartered)
- 2 tablespoons Olive Oil (extra‑virgin, for blending and frying)
- 1 tablespoon Water (helps blend a smooth paste)
- 1 teaspoon Salt (adjust to taste)
Instructions
Prepare Aromatics
Trim the outer tough layers off the lemongrass stalks, slice the inner white part thinly. Roughly chop coriander stems, Thai basil leaves, bird's eye chilies, garlic, ginger, and shallots.
Time: PT10M
Blend into Paste
Add all prepared aromatics, pandan leaves, olive oil, water, and salt into the blender. Blend on high until a smooth, slightly oily paste forms. Scrape down the sides as needed.
Time: PT5M
Heat Oil
Place the skillet over medium heat and add 1 tablespoon of olive oil. Heat until shimmering, about 2 minutes.
Time: PT2M
Temperature: medium heat
Fry the Curry Paste
Add the entire blended paste to the hot oil. Stir constantly and fry for 5 minutes until the raw aroma disappears and the paste turns a deep golden‑brown color.
Time: PT5M
Temperature: medium heat
Cool and Store
Transfer the fried paste to a small bowl and let it cool to room temperature. Once cooled, store in an airtight container.
Time: PT5M
Cleanup
Wash all utensils, the blender jar, and the skillet. Wipe the work surface.
Time: PT10M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Olive oil (may contain trace nuts in some facilities)
Ingredient Substitutions
- Instead of Lemongrass Stalks: Lime zest, Lemon zest
- Instead of Coriander Stems: Cilantro leaves, Parsley stems
- Instead of Thai Basil Leaves: Regular sweet basil, Holy basil
- Instead of Bird's Eye Chilies: Serrano chilies, Thai red chilies
- Instead of Pandan Leaves: Vanilla extract (1 tsp), Kaffir lime leaves
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1/2 tsp)
- Instead of Shallots: Red onion (1/4 cup, diced)
- Instead of Olive Oil: Neutral oil (vegetable, canola), Coconut oil
- Instead of Water: Coconut milk (1 tbsp, for richer flavor)
- Instead of Salt: Soy sauce (1 tsp, for added umami)
Equipment Needed
- Chef's Knife
- Cutting Board
- Blender or Food Processor
- Skillet or Frying Pan
- Spatula
- Measuring Spoons
- Small Bowl
Critical Steps — Do Not Skip
- Blending the aromatics into a smooth paste
- Frying the paste until the raw smell disappears
Chef Tips from the Video
- Bruise lemongrass stalks with the back of a knife before slicing to release more aroma.
- Toast the dried pandan leaves briefly over the flame to intensify their fragrance before blending.
- For an extra depth of flavor, add a teaspoon of shrimp paste (or vegan mushroom umami paste) during the frying step.
Troubleshooting
Paste is too thick and difficult to blend.
Add a little more water (1‑2 tsp) and blend again until smooth.
Paste becomes watery after frying.
Fry a bit longer on medium heat to evaporate excess moisture.
Flavor is muted.
Add a pinch more salt or a splash of fish sauce (if not keeping it vegan) and fry for another minute.
Storage
Refrigerator: Store in a sealed jar for up to 1 week.
Freezer: Freeze in ice‑cube trays; transfer cubes to a zip‑top bag for up to 3 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- The paste can be made up to a week in advance and kept refrigerated.
- Freeze portions in silicone ice‑cube trays for quick use in future meals.
Frequently Asked Questions
What is the cultural significance and history of Thai curry paste in Thai cuisine?
Thai curry paste is a cornerstone of Thai cooking, traditionally prepared daily in households to capture fresh herb flavors. It reflects the balance of spicy, aromatic, and herbal notes that define Thai cuisine and is used in dishes ranging from green curry to massaman.
What are the traditional regional variations of Thai curry paste in Thailand?
Northern Thailand favors milder, herb‑heavy pastes with turmeric and galangal, while central Thailand uses more chilies and shrimp paste. Southern Thai pastes are the hottest, often featuring dried chilies, lemongrass, and kaffir lime leaves.
How is Thai curry paste traditionally served in Thailand?
The paste is usually sautéed in oil to develop flavor, then combined with coconut milk, meat or vegetables, and served over jasmine rice. It can also be mixed with broth for soups or used as a marinade for grilled proteins.
What occasions or celebrations is Thai curry paste commonly associated with in Thai culture?
While not tied to a specific festival, homemade curry paste is a daily staple and is often prepared for family gatherings, weekend meals, and festive occasions like Songkran when families cook elaborate meals together.
What other Thai dishes pair well with this homemade Thai curry paste?
Use it in classic green curry, red curry, panang curry, or stir‑fried vegetable dishes. It also works beautifully in Thai soups like Tom Kha or as a flavor base for grilled fish.
What are the authentic traditional ingredients for Thai curry paste versus acceptable substitutes?
Authentic ingredients include fresh lemongrass, galangal, kaffir lime leaves, coriander roots, Thai basil, bird's eye chilies, and shrimp paste. Substitutes can be lime zest for lemongrass, ginger for galangal, regular basil for Thai basil, and miso or mushroom paste for shrimp paste.
What are the most common mistakes to avoid when making Thai curry paste at home?
Common errors include over‑processing the herbs, which can turn the paste bitter, not frying the paste long enough (raw aroma remains), and using too much water, resulting in a watery sauce. Follow the critical steps of proper blending and thorough frying.
Why does this Thai curry paste recipe use olive oil and a splash of water instead of coconut oil?
Olive oil provides a neutral, light flavor that lets the fresh herbs shine, while a small amount of water helps achieve a smooth texture in the blender. Coconut oil can be used, but it adds a distinct coconut flavor that may overpower the delicate herb notes.
Can I make this Thai curry paste ahead of time and how should I store it?
Yes, the paste can be prepared up to a week in advance. Store it in an airtight jar in the refrigerator, or freeze in ice‑cube trays for up to three months. Bring it to room temperature before using.
What texture and appearance should I look for when frying the Thai curry paste?
The paste should become fragrant, lose its raw smell, and turn a deep golden‑brown color with a slightly glossy surface. It should not stick aggressively to the pan; if it does, add a tiny splash of water.
What does the YouTube channel sarorahere specialize in?
The YouTube channel sarorahere focuses on home‑cooked Indian and Asian fusion recipes, often highlighting lesser‑known ingredients and providing step‑by‑step guidance for busy home cooks.
How does the YouTube channel sarorahere's approach to Thai cooking differ from other Thai cooking channels?
sarorahere blends traditional Thai techniques with a playful, candid style, often experimenting with ingredient swaps like using coriander stems or olive oil, whereas many Thai channels stick strictly to classic ingredient lists.
Last updated: September 4, 2026
