Thai Curry Paste Recipes

Coriander Root, Garlic, and White Peppercorns Paste
(raak phak chee grathiiam phrik thai ; รากผักชีกระเทียมพริกไทย)

October 24, 2010 · 0 comments

Coriander Root, Garlic, and White Peppercorns Paste

Many recipes call for coriander root, garlic, and white peppercorns paste. While I have seen commercial preparations available, there is really no excuse not to use freshly made paste when needed. Successful cooking has a lot to do with the attention one gives to the flavor base and these three kings of Thai cooking should [...]

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Basic Red Thai Curry Paste
(น้ำพริกแกงเผ็ด ; nam phrik gaaeng phet)

April 5, 2010 · 5 comments

Post image for Basic Red Thai Curry Paste <br /> (น้ำพริกแกงเผ็ด ; nam phrik gaaeng phet)

I know it is easy to reach to the supermarket shelves and grab a pack of Thai curry paste. I hope that you will consider making your own and I think you should. Things often get lost in translation, and even worse if they are commercially pre-packed for five years of use. Thai cooking is [...]

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