Thai Curry Pastes (Red, Yellow, Green, Panang, Massaman)

Ingredients

• 1 tablespoon White Peppercorns (toasted on non‑stick pan)
• 2 stalks Lemongrass (use only the white tender core, outer leaves removed, finely chopped)
• 30 g Galangal (peeled aggressively, finely chopped)
• 30 g Coriander Roots (only the roots, cleaned, optional if unavailable)
• 2 teaspoons Kaffir Lime Zest (microplaned, from fresh kaffir limes)
• 4 pieces Shallots (peeled, roughly chopped)
• 4 cloves Garlic (peeled, crushed with garlic crusher)
• 2 teaspoons Salt (fine sea salt, added in stages for friction)
• 1 teaspoon Shrimp Paste (optional, use sparingly for umami)
• 10 whole Dried Thai Red Chilies (spur) (seeds removed, toasted optional, or use 2 tbsp chili powder)
• 3 tablespoons Chili Powder (divided among pastes, adjust to taste)
• 1 teaspoon Turmeric Powder (gives yellow curry its color)
• 1 tablespoon Indian Curry Powder (store‑bought blend)
• 5 pieces Fresh Green Chilies (Thai bird’s eye) (seeds removed, flesh chopped; adjust for heat)
• 30 g Roasted Peanuts (lightly toasted, skins removed)
• 2 teaspoons Coriander Seeds (toasted before grinding)
• 2 teaspoons Cumin Seeds (toasted before grinding)
• ½ teaspoon Nutmeg (ground, toasted lightly)
• 1 small stick Cinnamon Stick (toasted, then ground)
• 4 pods Cardamom Pods (toasted, then ground)
• 4 whole Cloves (toasted, then ground)
• ¼ teaspoon Mace Powder (adds warm aroma to Massaman paste)

Instructions

1. Toast White Peppercorns

   Heat a non‑stick pan over medium heat and toast 1 tbsp white peppercorns for about 1 minute until fragrant. Transfer to a bowl to cool.

   Time: PT1M

   Temperature: medium

2. Pound White Peppercorns

   Add the toasted peppercorns to the pestle and mortar and pound until broken down into a coarse powder.

   Time: PT2M

3. Prepare Lemongrass

   Trim outer tough leaves, keep only the white tender core, slice thinly, then add to the mortar.

   Time: PT3M

4. Pound Lemongrass

   Pound the lemongrass using up‑and‑down motions until it softens and releases aroma.

   Time: PT4M

5. Add Salt for Friction

   Sprinkle ½ tsp salt over the softened ingredients and continue pounding to help break cell walls.

   Time: PT1M

6. Prepare Galangal

   Peel 30 g galangal aggressively to remove fibrous skin, then chop finely and add to the mortar.

   Time: PT4M

7. Pound Galangal

   Pound until the galangal becomes a smooth paste.

   Time: PT4M

8. Add More Salt

   Add another ½ tsp salt to aid friction and continue grinding.

   Time: PT1M

9. Add Coriander Roots

   If available, add 30 g coriander roots (only the roots) and pound until incorporated.

   Time: PT3M

10. Add Kaffir Lime Zest

    Microplane zest of 2 kaffir limes directly into the mortar and pound briefly to blend.

    Time: PT2M

11. Add Shallots and Garlic

    Add 4 peeled shallots and 4 crushed garlic cloves, then pound until they form a cohesive mixture.

    Time: PT4M

12. Final Salt and Shrimp Paste

    Add the remaining 1 tsp salt and 1 tsp shrimp paste (if using). Pound until the mixture is a uniform paste.

    Time: PT3M

13. Divide Base Paste

    Divide the completed base paste into five equal portions (about 2‑3 tbsp each) and set aside on a plate.

    Time: PT2M

14. Red Curry Paste – Add Chilies

    To one portion, add 1 tbsp dried red chili powder (or powdered 10 dried chilies). Pound and taste, adjusting with more powder if desired.

    Time: PT3M

15. Yellow Curry Paste – Add Spices

    To the second portion, add 1 tbsp chili powder, 1 tsp turmeric, and 1 tbsp Indian curry powder. Pound thoroughly and taste.

    Time: PT4M

16. Green Curry Paste – Add Fresh Chilies

    To the third portion, add the flesh of 5 seeded fresh green chilies. Pound gently, adding a pinch of salt if needed, until smooth.

    Time: PT5M

17. Panang Curry Paste – Toast & Grind Spices

    Toast 30 g peanuts, 1 tsp coriander seeds, 1 tsp cumin seeds, and ¼ tsp nutmeg in a dry pan for 2 minutes. Grind in the spice grinder, then add to the fourth portion along with 1 tbsp chili powder. Pound until incorporated.

    Time: PT6M

    Temperature: medium

18. Massaman Curry Paste – Toast & Grind Spices

    Toast 1 small cinnamon stick, 4 cardamom pods, 4 cloves, 1 tsp coriander seeds, 1 tsp cumin seeds, and ¼ tsp nutmeg for 2 minutes. Grind, then mix with ¼ tsp mace powder and 1 tbsp chili powder. Add to the fifth portion and pound to a dry, aromatic paste.

    Time: PT7M

    Temperature: medium

19. Store Pastes

    Transfer each paste into airtight jars. Label and refrigerate for up to 2 weeks or freeze for up to 3 months.

    Time: PT2M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

4 g

Fat

1 g

Fiber

0.5 g