Massaman Curry Paste
Spice-heavy paste for massaman curries, with Muslim roots. More spices than other curries; requires pounding for smooth texture.
Pastes
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In season
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Course & method
Ingredients
Panang Curry Paste
Milder, sweeter than red curry paste, with roasted peanuts. Key ingredient for Panang curries; adjust spice and sweetness as desired.
Pastes
Pasteis de Bacalhau
These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde while the bartender slides a plate across with no ceremony. The recipe itself is simple, dry mashed potato through flaked bacalhau with onion, garlic, parsley and egg, then a brief fry, but it does start the day before because the salt cod wants 24 to 36 hours of cold water soaks to draw the salt out. That step is the one thing you cannot shortcut. Once the cod is desalted, everything else is an afternoon's work: simmer the cod, flake it through warm potato, shape into the three-sided football "quenelles" that are the Portuguese signature, and fry until amber. Eat them warm with a wedge of lemon and a dish of piri-piri on the side.
Snacks
Thai Green Curry Paste
Spicy paste with green bird's eye chillies. Adjust chillies for heat; taste and balance flavors. Use fresh for best results.
Pastes
Thai Green Curry Paste (Kruang Kaeng Khiem Wan)
Thai green curry paste combines fresh green chillies (not reduced in heat like Thai red paste), fresh herbs including cilantro and lemongrass, and aromatic spices. The "green" comes from fresh coriander and green chillies, not fromprocessing. This is one of Thailand's most iconic curry pastes. Unlike red curry paste which is often toasted-spice based, green relies on fresh ingredients for its character and building, sustained heat.
Curry Paste
Thai Masaman Curry Paste (Kruang Kaeng Masaman)
Masaman curry paste is perhaps Thailand's most complex paste, reflecting its multicultural origins at the Malaysia-Thailand border. It combines fragrant aromatics with toasted warm spices (cloves, cumin, coriander), creating a rich, almost stew-like curry base quite different from the bright green or red curries. The flavor builds with slow cooking, developing layers of warmth and spice. This paste is essential for classic Masaman curry made with beef and potatoes.
Curry Paste
Thai Red Curry Paste
Common Thai curry paste with moderate spice. Adjust chillies for heat; add more spur chillies for vibrant red color.
Pastes
Thai Red Curry Paste (Kruang Kaeng Dang)
Thai red curry paste is a balance of heat from chillies, brightness from citrus, and umami from shrimp paste. Toasting the coriander and cumin seeds before grinding awakens their essential oils. This paste forms the flavor foundation for authentic Thai red curries. Made fresh, it's noticeably superior to commercial versions, vibrant in color, aromatic, and with cleaner flavor.
Curry Paste
Yellow Curry Paste
Versatile paste with yellow color from turmeric. Use fresh turmeric for better flavor and moisture; it stains, so be careful.
Pastes