- Skill Level: Moderate
- Cost: Moderate
- Favorited: 6 Times
Can be made ahead of time.
It's most authentic to prepare curry pastes with a mortar and pestle. Don’t be deterred. This pungent, aromatic curry paste can also be prepared in a mini–food processor. The result will be a smoother paste, but the flavors won’t suffer in the least. Use as a seasoning for any Thai curry using beef, pork, dark-meat chicken, or lamb.
In a mortar using a pestle or in a food processor, combine all the ingredients except the oil and water and pound or process until coarsely pureed. Add the oil and pound or process until a fairly smooth paste forms. Add the water 1 tablespoon at a time if the paste is too dry to process. Will keep, tightly covered, in the refrigerator for up to 2 weeks.
Tips for Using Curry Sauces:
• Sauté meats (like cut-up chicken parts, beef, lamb, goat, or pork cut into 1-inch pieces) in a light-flavored oil over medium-high heat until well browned, then reduce the heat to medium-low and add the curry sauce. Simmer until the meat is tender.
• Pork, dark-meat chicken, lamb or goat shoulder, or shin meat works best for Caribbean-style curries, because the longer it takes to cook, the more flavorful the stew.
• Light-meat chicken, seafood, or pork tenderloin works best in Thai curries, because the sauce is already flavorful and doesn’t need to cook for very long.
• Lean meats, such as boneless chicken breast, pork tenderloin, pork loin, or beef sirloin (which I don’t recommend) require little simmering; remove the meat after browning, then add the sauce. Simmer the sauce for a few minutes, then add the meat and cook briefly to avoid overcooking.
Nutritional information is based on 12 servings.