This is a very useful information on curry paste... some of us may know by looking at it or by smelling it... unlike me..... anyway here's some of the types of the curry paste. anyway i got it from the Rnet...
GREEN CURRY PASTEINGREDIENTS :*
15 large green hot chilies*
3 shallots, sliced*
9 cloves garlic*
1 teaspoon finely sliced galangal*
1/2 teaspoon finely sliced kaffir lime rind*
1 teaspoon chopped coriander root*
5 peppercorns*
1 teaspoon roasted coriander seeds*
1 teaspoon roasted cumin*
1 teaspoon salt*
1 teaspoon shrimp paste
PREPARATIONS
Combine coriander seeds, cumin and peppercorn in a mortar, pound well.
Transfer to a bowl and put aside .
Pound hot chilies and salt together well.
Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smoothand fine.
GREEN CURRY PASTE :
Always use for cooking GREEN CURRY dish such as famous Thai dish :
Green Curry Chicken (Source of This curry recipe : POPULAR THAI CUISINE)
RED CURRY PASTE
INGREDIENTS :*
5 dried red spur chilies, seeded and soaked*
3 shallots, sliced*
10 cloves garlic*
1 teaspoon finely sliced galangal*
1 teaspoon lemon grass, sliced*
1 teaspoon finely sliced kaffir lime rind*
2 teaspoon chopped coriander root*
5 peppercorns*
1 teaspoon roasted coriander seeds*
1 teaspoon roasted cumin*
1 teaspoon salt*
1 teaspoon shrimp paste
PREPARATIONS
Pound together coriander seeds, cumin and peppercorn to obtain a fine paste
Transfer to a bowl and put aside .
Pound dried chilies and salt together well.
Add galangal, lemon grass, kaffir lime rind, corianderroots, garlic,
shallots and pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smoothand fine.*
RED CURRY PASTE :
Always use for cooking RED CURRY OR STIR FRY dish such as Chicken and bamboo shoot in red curry, (Source of Thiscurry recipe : POPULAR THAI CUISINE)
MASSAMUN CURRY PASTE
INGREDIENTS :*
3 large dried red spur chilies, seeded and soaked*
5 roasted shallots, sliced*
2 bulbs roasted garlic*
1 teaspoon finely sliced galangal*
1 teaspoon lemon grass, sliced*
1 teaspoon ground roasted coriander seeds*
1 teaspoon ground roasted cumin*
2 ground roasted cloves*
1 teaspoon white pepper*
1 teaspoon salt*
1 teaspoon shrimp paste
PREPARATIONS
Pound dried chilies and salt together well. Add galangal, lemon grassand pound until mixed well. Add roasted garlic, roasted shallots,coriander seeds, cumin, pepper, cloves and shrimp paste, continuepounding until smooth and fine.*
MUSSUMAN CURRY PASTE :
Always use for cooking MUSSAMUN CURRY dish such as Mussamun Beef Curry
(Source of This curry recipe : POPULAR THAI CUISINE
PANAENG CURRY PASTE
INGREDIENTS :*
5 large dried red spur chilies, seeded and soaked*
5 shallots, sliced*
2 bulbs roasted garlic*
10 cloves sliced garlic*
1 teaspoon finely sliced galangal*
1 teaspoon lemon grass, sliced*
1/2 teaspoon finely sliced kaffir lime rind*
1 teaspoon finely sliced coriander root*
1/2 teaspoon white pepper*
1 teaspoon salt*
1 teaspoon shrimp paste
PREPARATIONS
Pound dried chilies and salt together well. Add galangal, lemon grass,kaffir lime rind, and coriander root, pound until mixed well. Add shallotsand garlic, follow with pepper and shrimp paste, and continue pounding until smooth and fine.*
PANAENG CURRY PASTE :
Always use for cooking PANAENG CURRY dish such as Beef in PanaengCurry
(Source of This curry recipe : POPULAR THAI CUISINE
HOT AND SOUR CURRY PASTE
INGREDIENTS :*
6 dried red spur chilies, seeded and soaked*
3 tablespoon shallots, sliced*
1 teaspoon garlic, sliced*
50 g fish or prawns, boiled*
1 teaspoon salt*
1 teaspoon shrimp paste
PREPARATIONS
Pound dried chilies with salt to a fine paste. Add shallots and garlic,and continue to pound until smooth paste . Add shrimp paste, boiledfish or prawns and pound until well blended together.*
HOT AND SOUR CURRY PASTE :
Always use for cooking HOT and SOUR SOUP such as HOT and Sour withPrawns Soup (Source of This curry recipe : POPULAR THAI CUISINE
ROASTED CHILI PASTE
INGREDIENTS :*
5 dried red spur chilies, roasted*
8 roasted shallots*
6 cloves roasted garlic*
2 cup vegetable oil*
1 tablespoon palm sugar*
1.5 tablespoon tamarind juice*
1/4 teaspoon salt*
3 tablespoon fish sauce*
1 teaspoon shrimp paste
PREPARATIONS
Pound roasted chilies with salt to a fine paste. Add roasted shallots andgarlic, and continue to pound until smooth paste . Add shrimp paste,pound lightly to combine. Transfer the mixture to a pan, saute in oil untilfragrant. Season and taste with fish sauce, sugar and tamarind juice,stirring well.*
ROASTED CHILI PASTE :
very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. (Source of This curry recipe : POPULAR THAI CUISINE)
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