Print this page

Close this window

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

Making Thai Curry Pastes

• Dry spices are combined and toasted in a small skillet to bring out the aroma and the taste. Keep the heat low and stir constantly; watch carefully or they’ll burn fast!
• Fresh ingredients such as garlic, galangal, and lemongrass should first be cut into small pieces for easier pounding. Then the fresh ingredients are pounded to a paste and combined with the dry ingredients.
• Once the paste is made, store in an airtight container in the refrigerator for up to 3 weeks. Or you can freeze small portions in an ice-cube tray and use whenever needed; just remember to bring it to room temperature before using. Paste keeps for up to 4 months in the freezer.

adapted from Martin Yan's Asian Favorites