Chasni Paste
A sweet and tangy paste used in Pathia and Chasni curries, combining mango chutney, tomato ketchup, and lemon juice for a vibrant flavor base.
Pastes
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Course & method
Ingredients
Fried Onion Paste
Essential base for dopiaza curries, biryanis, and marinades. Fried onions add rich flavor and texture; the cooking oil can be reused in curries for extra taste.
Pastes
Massaman Curry Paste
Spice-heavy paste for massaman curries, with Muslim roots. More spices than other curries; requires pounding for smooth texture.
Pastes
Panang Curry Paste
Milder, sweeter than red curry paste, with roasted peanuts. Key ingredient for Panang curries; adjust spice and sweetness as desired.
Pastes
Raw Cashew Paste
A simple paste made from soaked raw cashews, used to thicken and flavor curries. Adds creaminess and richness without cooking.
Pastes
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 Red Curry Paste
Common Thai curry paste with moderate spice. Adjust chillies for heat; add more spur chillies for vibrant red color.
Pastes
Yellow Curry Paste
Versatile paste with yellow color from turmeric. Use fresh turmeric for better flavor and moisture; it stains, so be careful.
Pastes