- Green
curry paste (krueng kang keaw waan) –
This favorite restaurant
dish is so easy to prepare at home. Simply add the Green
Curry Paste to canned coconut milk and chicken and bring
to a boil to cook. Finish with fish sauce to taste. Add
eggplant or bean sprouts for a twist.
Ingredients:
Chili, garlic, onion, lemon grass, spices, salt, galangal,
and shrimp paste
- Panang
curry paste – Boil Panang Curry Paste
with the heavy cream from the top part of canned coconut
milk. Add chicken, beef, or tempeh for a rich exotic dish.
Add fish sauce to taste and serve with steamed jasmine rice.
Panang curry is richer and sweeter than red and green curries.
Ingredients: Chile, garlic, onion, shrimp
paste, lemon grass, spice, galangal, and salt.
- Red
curry paste (krueng kang dang)
– The main ingredient of red curry paste
is chili, garlic, onion, lemon grass, salt, spices, and
galangal. Small eggplants, bamboo shoots or basil leaves
can be added.
- Mussamun
curry paste – Cook Masamam Curry Paste
with coconut milk, beef, chicken, or tempeh and parboiled
potato and onion. This unique curry dish is very fragrant,
using dried spices. Serve over steamed jasmine rice.
Ingredients:
Chili, garlic, onion, spices, tamarind, shrimp paste and
sugar.
- Yellow
curry paste (krueng kang ka
ree) – This is made with lemon grass,
red chili, salt, shallot, garlic, galangal, citrus peel,
turmeric, cilantro seed, cumin, citrus peel, cinnamon, nutmeg.
Normally this curry would be added into potatoes, onion
and meat.
- Chili
paste (nam prik paow)
– This is made with sugar, shallot, soya
bean oil, garlic, dried chili, fish sauce, dried shrimp
and tamarind paste. It can be eaten as a dipped or use in
Tom Yum soup.
- Shrimp
paste –
It is an essential ingredient in a
variety of savory dishes. It is made from tiny shrimp which
have been satled, dried, pounded and then left to ferment
in the hot humid conditions until the aroma is very pungent.
- Tamarind
paste –
Tamarind paste is extracted from the
brittle pod of the tropical tamarind tree and is compressed
into blocks ("ma-kahm bpiak"), which can be sliced
or pinched off as needed.
- Prik
khing paste –
Cook Prik Khing Paste with long beans,
pork, fish or shrimp to prepare a dry, highly seasoned Thai
dish ('prik khing' means chili ginger).
Ingredients:
Chili, garlic, onion, shrimp paste, lemon grass, spice,
galangal, and salt.
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