17 October, 2018

Thai Red, Yellow and Green Curry Paste Recipe | Trio Of Thai Curry Pastes

Learn how to make trio of Thai Curry Pastes; Thai Red Curry Paste, Thai Yellow Curry Paste and Thai Green Curry Paste

"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."
~ Marcel Boulestin

One thing I have learnt from my over a decade of kitchen adventure is learning how to balance and harmonize flavours. Even the fresh ingredients, such as herbs, spices and vegetables, can differ depending on their freshness, the soil and climate condition where they are grown, the way they are packed and stored etc. Same chilli I had bought few days back was less spicy and the tomatoes were more juicer than the one from my previous shopping trip to same old supermarket. Similarly, tamarind puree from same brand may differ in degree of sourness depending on how thick or thin it is made while the colour of chilli powder may be brighter than the last pack you consumed.

Thai Red, Yellow and Green Curry Pastes

Thai Green Curry Paste

For any cook, amateur or experienced, it is important to make adjustments in the quantity used to bring out the right flavour of the ingredients to suit your taste buds rather than blindly following the given recipes religiously. Recipes should serve as guidelines as they cannot speak for our taste preference or the variance in the ingredients we get from different places. Rather following the cooking instructions, I follow my instinct and my palate as it is these two which tells me what I would like in a particular dish, a hint of this a dash of that which creates a perfect harmony between flavour, aroma and the complete satisfaction of creating something which my loved ones enjoy.

Following your instinct and taste should not be limited to the ingredients you are familiar with, to the food which you are grown up with or to the one’s which you have had tasted hundred times. For me it is more important when I create a foreign cuisine where the ingredients used can vary considerably from batch to batch, brand to brand and seasonality. Never hesitate to cut down the number of chillies if you can’t take too much of heat, increase the amount of lime juice if you enjoy sharp and sour taste. Don’t panic if you are short of one or two ingredients. Add or omit herbs and spices to suit your taste and adjust the flavour according to your preference. Play around with the ingredients until you get the right combination of flavours that are most suited to your palate.

Thai Red Curry Paste

Thai Yellow Curry Paste



One cuisine which I feel I can safely tweak to my preference is Thai food. For a hard core south Indian who has more than average percentage of coconut milk flowing in her blood stream, Thai curry is as dear to me as any Rasams and Sambars. Who wouldn’t fall for a subtle blend of hot, salty, sweet and sour flavors of Thai curry which makes the taste buds tingling? When cooked with home-made curry paste it’s a cherry on icing.

Today I am sharing not just one, but three recipes for Thai Curry Pastes; Thai Red Curry Paste, Thai Yellow Curry Paste and Thai Green Curry Paste. These trio of Thai Curry Pastes are fresh, fragrant and flavoursome which is sure to tickle every taste buds. Don’t hesitate to make these curry pastes even if you are short of any ingredients. I am posting the substitutes for few ingredients which otherwise is not easily available in few places and I can safely vouch for these as I have tried them myself. So without further ado, let’s get cooking…

Thai Green Curry Paste


Thai Green Curry Paste
Prep Time: 10 mins
Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium to Hot
Makes: About 1 cup
Recipe Source:Real Vegetarian Thai by Nancie McDermott
Shelf Life: 2-3 weeks when refrigerated

Ingredients:
1 stalk lemongrass
2 Tbsp Coriander Seeds
2 Tbsp Vegetarian Fish Sauce (read notes)
1 tsp Brown Sugar
4-6 Green Chillies, deseeded (adjust as per to taste)
1 small Onion/Shallot
1-2 large Garlic Cloves
1 tsp Kaffir Lime Zest (read notes)
1 tbsp Kaffir Lime Juice (read notes)
1 thumb-size piece Galangal (read notes)
1 packed cup Fresh Coriander stems and leaves
1 packed cup fresh Basil stems and leaves
Ingredients for Thai Green Curry Paste

Method:
Preparation:
  1. Wash the fresh coriander and basil and spread them on a tea towel to dry them. Making sure that no moisture is left will help to keep the paste from getting spoilt and hence increase their shelf life.
  2. Similarly, wash the green chillies and pat them dry. Remove the stems and slit them and remove the seeds. You can retain the seeds if you prefer spicy flavour.
  3. Remove the hard outer stalks of lemon grass and slice the lower part and keep it aside. You can use the hard stalks of lemon grass to make a flavoursome green tea.
  4. Wash and pat dry the galangal and scrape the skin. Roughly slice them and keep it aside until needed.
  5. Peel the onion or shallot and garlic and roughly chop them.

Proceed to cook:
  1. Place all the ingredients listed above in a pestle and mortar or in a food processor or grinder and grind them to paste. I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time. The water content in the fresh basil and coriander leaves and stems is enough for helping in grinding the paste, but if the ingredients are sticking to the jar add very little water, just enough to help in grinding. If using the paste immediately, then use little coconut milk in place of water for flavour.
  2. Transfer the Thai Green Curry Paste into an air tight, sterilised jar and close the lid tightly and store it in a refrigerator. If made by taking all the precautions, the curry paste will stay fresh for 2-3 weeks. Use the curry paste to make Thai curries or soups.

Thai Red Curry Paste


Thai Red Curry Paste
Prep Time: 10 mins
Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium to Hot
Makes: About 1 cup
Recipe Source:Real Vegetarian Thai by Nancie McDermott
Shelf Life: 2-3 weeks when refrigerated

Ingredients:
2 large Garlic Flakes
1 small Onion/Shallot
1 inch Galangal
2 stalks of Lemon Grass (lower half) or ½ Lime zest + 2 tbsp Lime Juice
2 tbsp Tomato Paste
1 tbsp Tamarind Paste
½ packed cup Fresh Coriander Stems (not leaves)
1 tbsp Basil/1 tsp Dry Basil Powder

Spices Used:
1½ tbsp Coriander Seeds
Seeds from 3 Green Cardamom Pods
5-6 Dry Red Chilies (adjust as per taste)
¼ - ½ tsp Black Peppercorns
Ingredients for Thai Red Curry Paste

Method:
Preparation:
  1. Wash the fresh coriander and basil and spread them on a tea towel to dry them. Making sure that no moisture is left will help to keep the paste from getting spoilt and hence increase their shelf life.
  2. Remove the hard outer stalks of lemon grass and slice the lower part and keep it aside. You can use the hard stalks of lemon grass to make a flavoursome green tea.
  3. Wash and pat dry the galangal and scrape the skin. Roughly slice them and keep it aside until needed.
  4. Peel the onion or shallot and garlic and roughly chop them.

Proceed to cook:
  1. Dry roast coriander seeds, cardamom seeds, dry red chilies and black peppercorns on a low heat for a minute or until the seeds turns light golden and fragrant. Transfer them into a clean and dry plate and let them cool down to room temperature.
  2. Transfer the roasted spices and all the other ingredients listed above into a pestle and mortar or food processor or mixer jar and grind to a smooth paste. I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time. The water content in the fresh herbs are enough for helping in grinding the paste, but if the ingredients are sticking to the jar add very little water, just enough to help in grinding.
  3. Transfer the Thai Red Curry Paste into an air tight, sterilised jar and close the lid tightly and store it in a refrigerator. If made by taking all the precautions, the curry paste will stay fresh for 2-3 weeks. Use the curry paste to make Thai curries or soups.

Thai Yellow Curry Paste


Thai Yellow Curry Paste
Prep Time: 10 mins
Cooking Time: 5 mins
Recipe Level: Easy
Spice Level: Medium
Makes: About 1 Cup
Recipe Source: Real Vegetarian Thai by Nancie McDermott
Shelf Life: 2-3 weeks when refrigerated

Ingredients:
1 medium Onion or 2-3 Shallots, peeled and quartered
8-10 finger length Dry Red Chillies, soaked in warm water for 20 mins
1½ inch Galangal or Ginger
1 cup Fresh Coriander Leaves, including roots and stems
4-6 Large Garlic Cloves
1 tbsp Lemongrass Paste or 3 stalks of Lemongrass, trimmed and cut into 1 inch pieces
½ tbsp Brown Sugar
1 tbsp Curry Powder (I used Kitchen King Powder)
1 tsp Turmeric Powder
2 tbsp Lime Juice (I used Kaffir Lime Juice)
1 tsp Salt

Spices to Roast and Ground to Powder:
1½ tbsp Coriander Seeds
½ tbsp Cumin Seeds
10 Black or White Pepper Corns
Ingredients for Thai Yellow Curry Paste

Method:
Preparation:
  1. Wash the fresh coriander and basil and spread them on a tea towel to dry them. Making sure that no moisture is left will help to keep the paste from getting spoilt and hence increase their shelf life.
  2. Remove the hard outer stalks of lemon grass and slice the lower part and keep it aside. You can use the hard stalks of lemon grass to make a flavoursome green tea.
  3. Wash and pat dry the galangal and scrape the skin. Roughly slice them and keep it aside until needed.
  4. Peel the onion or shallots and garlic and roughly chop them.

Proceed to cook:
  1. Heat a pan and dry roast coriander seeds, cumin seeds and peppercorns on slow flame till they change colour and are aromatic, about 2 minutes. Transfer them into a clean bowl and let them cool completely. With a help of coffee grinder or mortar and pestle and mortar grind them to fine powder. I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time. 
  2.  
  3. Add this powder to all the ingredients listed above into a pestle and mortar or food processor and grind them to smooth paste adding little water at time. Make sure that you add water only when it is required to get fairly thick and smooth paste.
  4. Transfer the Thai Yellow Curry Paste into an air tight, sterilised jar and close the lid tightly. You can store this paste in an air tight container and refrigerate for up to one month and use as and when needed.

Thai Yellow Curry Paste


Sia’s Notes:
  • Vegetarian Fish Sauce is a mixture of soy beans, salt, sugar, water, chilli, and citric acid which acts as a preservative. I make my own Veg Fish Sauce when I am short of strore bought by adding ½ cup Soya Sauce+1 tbsp Sugar+1 tbsp Red Chilli Paste+ ¼ tsp Citric Acid/1 fresh Lime Juice.
  • Fresh Galangal is available as fresh/dried/paste form in local oriental stores or Asian stores and sometime in supermarkets. If you don’t have Galangal in your pantry use Ginger and 1 tsp Lime juice instead. I usually add small piece of ginger along with galangal which gives extra flavour and kick to the curry paste.
  • Fresh Kaffir Lime is usually available in Asian stores. When they are not available substitute them with lime zest and juice.
  • Lemon Grass is available as fresh/frozen/dry/paste. You can substitute them with lime zest and juice.
  • I personally prefer to use pestle and mortar to get the maximum flavour from the fresh ingredients but food processor makes the life easier if you are short on time. 

96 comments :

  1. Sia....Excellent Post......Loved every dish...thanks for the recipes.....I wil give them a try...Both of us like these curries a lot......So,I will surprise him by making one of these some day...:-)

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  2. So, is this the green curry and jasmine rice that you had mentioned earlier? All the curries look super yummy. As usual the presentations look like the one we see in restaurants. Thanks for sharing all these great recipes.

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  3. yum..looks soo good..i really feel like going all out and making this for dinner!!! maybe i will wait for the weekend ;) thanks for the recipe

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  4. Mmmmm, I am getting the aroma of your thai curries just by looking at them. Looks awesome, I am pretty sure it would have tasted awesome. It looks just like the ones that you get at Thai restaurants.

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  5. Amazing! just what I was looking for!! and what's missing is Panang Curry, which I'm gonna post soon:)

    Thanks so much Sia..this was very informative...now my thai collection is complete!:)

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  6. Wow! All those curries look so good and authentic! All these beautiful pics are making me hungry :)

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  7. And this is bookmarked. I should thank you for this post, Sia. Kinda like one stop shop. Do you have the recipe for yellow curry paste too? Two other questions are where do you get frozen kaffir leaves? And, what brand of veg fish sauce you use? I can't seem to find veg fish sauce and it takes forever to decipher the ones in my local Chinese store.

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  8. Lovely curries, Sups! Your home made pastes look super-good! They surely would have enhanced the flavor a lot! Wish i could get some fresh kaffir lime leaves and galangal too..... I've been in the Thai cooking mode too recently :). Made some sweet potato stew a cpl. of days back. You make me crave some Thai style dinner again! If only those pictures could transform into food in my platter :-D.

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  9. very informative post and good for reference too! as usual very tempting pics. Lot of ingredients in the list are not in my pantry:) the coconut milk base sounds similar to kerala cuisine.

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  10. I was seeking some good Thai curry paste recipes and I feel like hugging u for this post. Those pictures are mind blowing and I cant wait to try them soon.... Bkmd!

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  11. I has been in a Thai food craze, too! Your curries look excellent! YUm!

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  12. Nice !!! What a treasure of recipes. Make it like once a month and store 'em !! yep, that's what i am going to do :)

    Thanks a lot sweetie.

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  13. Wow... all the curries look wonderful!!!
    And bookmarked :)

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  14. Sia..I like your attitude very much...!
    Your green and red curries sounds great...!!I like the red curry ...thanx for sharing the recipe...:))

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  15. Hey, nice! Wondered if you'd been to Thailand on holiday when I saw the title.

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  16. I have no words for those pics now. fantastic, wonderfull, (I have to go back and learn them to praise u n Ashakka). Both curries sounds/looks good.

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  17. @sirisha,
    That was really quick comment girl:) try both the curries and I am sure u will love them. And suprising ur hubby is a gd idea too;) let me know when u try these.

    @kribha,
    Yup kribha. This is the one I had mentioned to u before. try this jasmine rice and i am sure u will like it:)

    @rajitha,
    thank u:) u can make it now and enjoy, why wait till weekend? ;) do let me know when u try it:)

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  18. @deepa,
    thanks girl:) i prefer the homemade thai curries than the restaurants here as we can adjust the flavors acc to our taste:)

    @mansi,
    u gonna post panang recipe? thats so cool. i will look forward to it:)

    @tee,
    thanks tee:) i am so sorry my post made u hungry ;) do try them out.

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  19. Hi! Thanks a ton! Have been googling for thai recipes since a long time. Thanks a lot for the post! Will surely try out :-)

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  20. @suganya,
    u r welcome girl:) i still have to try yellow curry and as soon as i am satisfied with the results i'll post the recipe:)
    u will find kaffir lime leaves in any chinese/thai stores. i got few fresh ones and immediately i stored them in freezer. u will also get the dry kaffir lime leaves in any supermarket chinese counter. check in dried herbs section as i got my dry galangal, kaffir line and lemon grass from there. they r bit pricy than the fresh ones but helps a lot when i dont have fresh/frozen in hand.
    and i got veg fish sauce from my chinese colleague who got it from chinese store. there is no english name in the label so i'll not be able to write abt the brand. it tastes quite similar to soya sauce as veg fish sauce is a mixture of soy beans, salt, sugar, water, chili, and citric acid. u can prepare it at home by adding soya sauce+sugar+red chilli paste and citric acid/lime juice as i have tried it and it has come very close to the taste of veg fish sauce. hope this helps.

    @musical,
    thanks musie:) look out for dry kaffir leaves in ur supermarkets in dry herb or oriental section. and as for galangal, i buy them from my usual indian shop. many a times i had passed through them w/o noticing and when i started looking for fresh galangal i found them next to ginger and fresh turmeric roots. u can always substitue galangal with ginger and lime zest and i prefer ginger to galangal which gives more flavour and kick:)
    and plz plz...share ur potato stew recipe.

    @sharmi,
    thanks sweetie:) dont hesistate to try it if u dont have some ingredients as u can easily substitute them with others i have mentioned here.

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  21. hmmmmmmmmmmmmmmmmm yummy... bookmarked Sia... next on the list... like you, I'm another mangalorean with coconut milk running in my blood!!

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  22. This is one cuisine that I've been wanting to try for a long time...you know what, I even bought the fish sauce ages ago...somehow haven't been able to dish it up...your post has been really inspiring along with being informative...and yes, while cooking, I too tend to follow the same instincts.

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  23. @padma,
    i am really glad i could be of some help :) try thai red curry if u like it spicy and sweet taste and green for little milder one:)

    @anh,
    thank u anh:)

    @mythili,
    oh yes, if uhave curry paste in hand its breeze to prepare the curries:)

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  24. @cinnamon,
    thank u:)

    @raks,
    thank u raks:) i too prefer red curry over green one. do try it someday:)

    @sra,
    ~sighs~ if wishes had wings... ;)

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  25. hey Sia.. lovely recipes.. well i hvnt tried too much thai food but this sounds tasty will surely give it a try..thanks for the posting..

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  26. @lakshmi,
    oh stop it girl:) try the curries when u get time and i hope u will be plesantly surprised with the results:)

    @ashu,
    a warm welcome to monsoon spice. i am glad to know u got what u have been looking for. do let me know when u try them:)

    @raaga,
    LOL... cant imagine my life w/o coconut;) good to know there is one more person who seconds my thoughts;)

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  27. All those amazing thai dishes look incredible Sia.
    I felt as if i was looking at a thai menu in restaurant!!
    So many dishes to choose from!!!!

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  28. Love Thai curries except Fish sauce added! I prefer red curry. Looks great Sia!Have a great weekend. Hugs!:))

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  29. Decadent Thai curries Sia... This is one Thai meal I wish I was tasting instead of just looking at.. :)
    Simply Superb.

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  30. shilpa(Aayisrecipes)October 25, 2007 2:53 pm

    Ohh I love Thai cuisine. I need to make these sometime.

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  31. I will have to try out that red curry soon! I love Thai food and this is perfect , Sia! Thanks so much:-)

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  32. Sia, how did I miss this post? The Thai curry pastes especially the red one look awesome. Can't believe you have been cooking only for 2 years, you cook such amazing food with a lot of passion for sure :) I agree instinct plays large part in cooking.

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  33. what a superb set of dishes. and your pictures are drool-worthy. sia, i am planning to do a thai series on jugalbandi. will link to your post when i do.

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  34. Not a great fan of thai food but all of those vegetables floating in the gravy are tempting - will try both the green curry and the red curry sometime.

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  35. lovely curries, sia!
    love the lemon grass green paste :)

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  36. Beautiful post and so many recipes and dishes with such a great and rich look!! and whatever you wrote in the intro, its absolutely true :)

    Shn

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  37. Sia this is awesome, love both the curries. Beautiful delicious presentation....Thanks for the recipes.

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  38. Absolutely loved your post and all the dishes. I was looking for the thai green curry paste too. Thx for sharing

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  39. excellent post sups! we love thai food at home. my personal favorite is curry rice - made from yellow curry. my kids love pad thai!
    Shoudl surely try u're recipes. Delicious looking pictures too!

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  40. Sia dear, mouth watering, I love thai food especially the red curry. My to-do folder is full with your recipes,hoe I get to try this

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  41. You made your own Thai curry paste? That's amazing! I jut finished dinner of Thai green chicken curry, but the paste came out of a bottle...

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  42. Excellent post. Well done!!!

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  43. Awesome Sia, Wow you made curry pastes also, these days I'm depending on store bought pastes:). Green Curry is my husband's fav. BTW nice pictures. They look very tempting.

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  44. Making curry paste at home....wow !! three cheers to u !! i am so in love with this cuisine.

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  45. well half the stuff I wasn't able to read properly...:)....but your post sure is tempting...

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  46. You have been tagged,for fantastic four MEME...Waiting for the MEME from u..

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  47. wooooooooow such droolworthy curries...am so hungry now... i love your substitution ideas...im so inspired to make these at home.... thaaaank you sia....

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  48. What a delicious post! I have been using canned curry pastes, but your homemade ones look awesome, and you make the method sound simple.

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  49. wonderful pics as always .... and very informative post. will try them soon.

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  50. @sunita,
    give nice shake to fish sauce and make these curries suni:)

    @smn,
    try it and i am sure u will love it. sweet, sour, spicy and salty tastes will surely blow ur mind:)

    @padmaja,
    LOL... there r just two curries here girl. but i am gonna post more thai recipes pretty soon:)

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  51. @ashakka,
    i use vegetarian fish sauce ashakka which i quite like it and yeah, i too prefer red curry:)

    @laavanya,
    then u should give it a try pretty soon girl ;)

    @shilpa,
    will look forward to ur post shilpa when u make thai curry:)

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  52. @tbc,
    u r welcome dear:)

    @ISG,
    sometimes even i wonder if its just close to 2 yrs since i started cooking but yeah, i have a long way to go :) i have just learnt the basics of cooking and there r many more chapters to be covered;)

    @bee,
    i can't wait to see what u guys gonna come up with. will eagerly wait for ur thai series:)

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  53. @lakshmi,
    u r the first one i have come across who is not very fond of thai food ;) try them n see if it changes ur opinion.

    @richa,
    thanks girl:) err... thats not just lemon grass green paste;)

    @mishy,
    thanks mishy:) i know u r the one to follow instict rather than instruction. n girl, u dont even own any cook books rt? :) i bow to u..

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  54. @madhu,
    u r welcome dear:)

    @rina,
    glad i could post the green curry paste for u all:)

    @latha,
    u got to post that curry rice recipe and also pad thai. i still have so many things to try:)

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  55. @sreelu,
    LOL... i too hope u try some of the recipes bookmarked;) i know even my bookmarked folder is overflowing and sometimes i get confused thinking what to cook!

    @mallika,
    i prefer homemade to readymade as i can change the flavours acc to my wish:)

    @pushpa,
    thank u:)

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  56. @shivapriya,
    if i have most of the ingredients in hand, i prefer homemade curry paste to the store bought one. homemade is more refreshing and tasty than the ready made one IMO:)

    @pooja,
    thank u. i too am in love with thai cuisine:)

    @srivalli,
    LOL... i too felt the same in the begining and hesitated to cook thai food at home. but not any more... try it sri. i have listed substitutes for some ingredients. i am sure u will be able to find the substitues.

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  57. @raks,
    thanks for tagging me:) i will take up the tag sometime n post:)

    @rachna,
    i am glad to know my post is useful to u. i can assure u its quite easy to make it at home. do try them and let me know how u like it:)

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  58. WOW SIA!you have outdone yourself girl!

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  59. Totally drooling here. Love Thai food but have never made the pastes at home before.
    This is so so good....can I have some :D

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  60. This is a real classic post sia..Love the pretty looking thick curries..!!!Love thai food..thanx for sharing these awesome recipes,Sia :)

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  61. OHhhhhhhhh, this is such a great post....both green and red curry.....we so love thai food. Am bookmarking these recipes Sia:)

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  62. Hi Sia, first time leaving a spicy note here, but have been visiting your beautiful blog for quite some time now....this was an amazing post....so much information ! Also, looks like you are a Havyaka too...I am one :) from North Kanara, my native place is kumta.internet mele havyakaru sikkida heLi rashi khushi aatu :) take care !

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  63. Thai curry is looking delicious!:)) Nice presentation sia!:))

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  64. Hi Dear Sups,
    HATS OFF!!!! I WAS REALLY WONDERING HOW U MADE THIS MANY RECIPES THAT TOO OTHER CUISINE....

    PERFECT TIPS AND AMAZING PRESENTATION...I WANT TO MAKE THIS POST COMMENT SOMETHING DIFFERENT THAN MY USUAL COMMENT....TO SHOW MY HAPPINESS....SO TYPING ALL LETTERS IN CAPS:::))))))

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  65. AWESOME !!! Wowie!! I did nto eat Thai food here only because of the fer of 'fish' sauce! thanx to ur version, I will be able to try this at home!! ~hugs~

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  66. wow Sia, these curries justlook so amazing.
    The red curry especially looks out of this world.
    I love Thai food. In fact I am looking for an excuse to go to Thailand. invited lecture maybe? YES!

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  67. Hey Sis, thanks for this great post. Will be linking to it tomorrow when I post.

    You are one great cook.

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  68. Hi Sup! The Thai curries look yum! I buy the green, red and masamman curry pastes from a Thai grocer near me. I'm sure making them fresh is even better! Hope you're doing well.

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  69. I am still drooling at the pics dear..:D.. awesome :clap: :clap:

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  70. Your thai curry pastes are Drop Dead Gorgeous, Sia. I'm speechless :):):)

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  71. Wow Sia ! Are you sure you have only 2 years of experience cooking? Both the curries look delicious. I have learnt so many things as well. At first I was thrown off by veg fish sauce, until I saw your notes :-). I was surprised to see corriander seeds in Thai cooking. All in all beautiful recipes and top of the world pictures.

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  72. Sia- I love the colors of your curry pastes!! I am so hungry for curry right now - its 3am and I'm on the couch (can't sleep - jetlag) and all I can think about is curry curry curry. damn!

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  73. wow Sia sakath post kane! loved both the curries dear :)have been really busy these days again you missed my post !bye have a great weekend!

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  74. Yummy!!! I make it the same way but oh - it's not really made by you till you make your own paste! Thanks for the paste recipe. Definitely going to try it - looks so straight forward!

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  75. @nupur,
    after trying out the homemade curry paste i never ventured into cooking with readymade ones nupur. :)

    @swaroopa,
    thank u :)

    @bindiya,
    ~blush~ :)

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  76. @sandeepa,
    u can have all san:) try the curry with homemade ones and u will never want to buy readymade stuff.

    @bharathy,
    thank u girl:) i hope u do give it a try.

    @priyanka,
    glad u like them dear:) do let me know when u try.

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  77. @chhaya,
    i am really glad that u left a note here. engau haange, internet li innobba havyaka sikkidu heli kushi aatu:)

    @latha,
    thanks maami:) (hope u dont mind me calling u maami:)

    @USHA,
    LOL... U REALLY MADE ME HAPPY U KNOW:) AND TO SHOW MY EQUAL HAPPINESS I TOO AM POSTING A REPLY IN CAPITALS ;) THANKS SWEETIE:)

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  78. @manasi,
    i am really happy to know u will try it at home girl:) i hope u like them as much as we do.

    @saju,
    ha ha... thats a good reason not to cook thai food at home;) LOL...

    @cynth,
    ~blush blush~ r u gonna post thai series then? will look forward to it.

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  79. @vani,
    now that u have mentioned masamman curry paste i got to check the recipe for it:) i am doing gd vani, thanks for asking:) hope u and little M r doing gd.

    @siri,
    lol... i wish u could stop drooling and start cooking them;)

    @linda,
    thank u dear:) i hope u do give them a try linda coz i am sure u will love them.

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  80. @redchillies,
    well, actually i have less than 2 yrs of cooking experience;) glad u liked them:) yeah, first even i was not sure abt vegetarian 'fish' sauce and was quite fishy abt it;) later it was my colleague who told me its actually vegetarian. thai food has many similarities with indian cooking. they dont use as many spices as we do but the taste is something we can very much relate to indian cooking.

    @jaden,
    jaden my girl!!! u r still awake at 3 in the morning???? it happens to me when i get back from my india trip and takes me minimum 1 week to adjust to new time setting:) hope u had gr8 trip.

    @roopa,
    ~sighs~ i know, i hardly get time to bloghop these days:( feel like i am walking on a tight rope. gonna be like this for few more months:(
    will come n chk ur blog as soon as i get some time... tc girl:)

    @m &m's,
    yup, we cant say we made thai curry until we make the paste from scartch can we? ;) do let me know when u try them. its really simple and straight forward.

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  81. Sia, thank you for your beautiful entries.

    Greetings from London, Margot

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  82. i just dye for thai food thanks for wonderfull recipes

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  83. anusharaji(www.talimpu.com)October 30, 2007 4:45 pm

    omg
    green n red curry pastes are abs. darlings...
    luv hte post esp the way u explained how one should be flexible.
    i thought fish sauce has smt to do with fishes ;)
    those curries are looking beautiful too

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  84. The pictures are simply superb sia!!!!congrats for the new website!

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  85. Very interesting notes and recipes Sia. You have presented is so well as usual. Eye catching. Viji

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  86. @margot,
    a warm welcome to my corner margot. will look forward to the round-up:)

    @sagari,
    welcome to my blog:)

    @raji,
    gd to see u:) even i was not sure abt vegetarian fish sauce until i got all green signal from my friend here:)

    @swapna,
    thank u girl:)

    @viji,
    thanks viji. i hope u give it a try sometime:)

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  87. Hi Sia, tried out the thai red curry over the weekend.. awesome! :) Thanks for the recipe!

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  88. @ashu,
    glad u enjoyed the red curry ashu. thank u for letting me know :)

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  89. Hi sia, beautiful thai curries :) looks really good :)

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  90. Sia, u have got good collection of recipes, lovely photos, good tips and i even liked ur recipe index idea. good work sia, keep it up.

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  91. hey sweetie, will try the stove top jasmine soon, thanks deary! does it come out all fluffy? coz all these days my jasmine came out so mushy & chewy, i had used 2cups water, can't wait to try ur measurement :)
    do u use jasmine in idli/dosa/adai as well?

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  92. @ richa,
    just read ur comment. i use just 1 and half cups of water for 1 cup of jasmine rice. first time i tried it with 1:2 ratio and ended up having bit mushy rice. since then i cook it on MW using the above ratio and it turns out quite fluffy. i would highly suggest you to try it cooking in MW. make sure that you wash the rice propely till you get clean water as it is quite starchy.
    i have never used it in making dosa, idli as it is quite expensive here in UK and i sually use basamati rice or sona masuri for idli and dosas. and now with rice shortage, i have switched to broken basmati rice for dosa and idli and guess what, it works just fine.

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  93. wow! can't blv basmati is cheaper than jasmine there! out here basmati is the most expensive, in fact as far as i know jasmine costs less than half of basmati out here ;) anyway, will try MW method first :) i'm still not convinced about the effects of m/w, so use it sparingly, but will gv it a try ;)

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  94. I made this recipe and it was delicious. Only thing I want to point out is that durig blending of red curry paste ingredients, onion was omitted out in the recipe directions. Otherwise a superhit !

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  95. that is an excellent post:) I love thai curries and you have given a very helpful substitution too :) Thanks for these tips:)

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  96. i just love love love love green curry paste as I love the combination of all these herbs and spices. I also love love baby corn in all my dishes. Your greenc curry paste looks so yummy and eatable! I am craving it right now.

    Shobha

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Namaste! I am Sia and welcome to Monsoon Spice, my virtual home. Thank you for all your comments, inputs and feedback. I really appreciate the valuable time you spent browsing through my recipe repertoire.

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