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How to Make Thai Curry: Green, Red, Yellow & Curry Pastes

How to Make Thai Curry: Green, Red, Yellow & Curry Pastes

Last Updated on 23rd April 2022 by Pauline

Thai curry is a staple of Thai food, and it comes in red, yellow, and green varieties. These different curries are served alongside all sorts of different foods, and some of them can be quite spicy. Others are intended to be very mild, and they make for excellent additions to soup or serve as garnishes on their own.

While Thai food can seem intimidating with its exotic flavors, seasonings, and ingredients, I’m trying to make dishes like these more accessible to people who may not have tried to make them before.

So, I want to share with you how to make Thai curry at home using ingredients you can find in your local grocery.

A lot of these curries can be purchased prepackaged and premade, so there’s nothing to mix up, but if you have the time and you’re looking to make them from scratch, I’ll show you how to do that.

What’s great about how to make Thai curry is that it’s really simple. Once you have the ingredients on hand, all you have to do is put them in a food processor and start it up.

What Is Thai Curry?

This dish is made from curry paste, along with vegetables, herbs, fruit, coconut milk, seafood, water, and even meat. There are tons of different types of curries, and they’re different from Indian curries or those you might find in the Caribbean. Each of these use different ingredients and produce different flavors, and they’re meant to accompany different meals.

When Thai curry is made, it often has an aromatic scent and rich flavor that easily distinguishes it from other foods that share the same curry name.

How to Make Green Thai Curry

Ingredients:

  • 10 Thai green chilies, with the seeds removed
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lemongrass paste
  • 2 whole shallots
  • 1 tablespoon of palm sugar
  • 1 tablespoon of lime juice
  • 1 handful of fresh cilantro
  • 4 large garlic cloves
  • 1 teaspoon of salt
  • 1 teaspoon of shrimp paste
  • 3 Kaffir lime leaves

Directions:

Simply mix all of these together and then put in the food processor for two to three minutes. Instead of Thai green chilies, you could use 5 Serrano peppers for something that’s similarly hot or a milder pepper like Anaheim green peppers, of which you would only use two.

If you’re using the Serrano peppers, be sure to remove the seeds, as you would with the green chilies.

How to Make Thai Red Curry

Ingredients:

  • 2 to three fresh red Thai chilies, without the seeds
  • 4 to five dried red Thai chilies
  • 3 shallots
  • 1-inch piece of ginger
  • 5 large garlic cloves
  • 4 Kaffir lime leaves
  • 1 handful of cilantro
  • 1 tablespoon of lemongrass paste
  • 1 teaspoon of shrimp paste
  • 1 teaspoon of salt
  • 1 tablespoon of fish sauce
  • Water, as needed

Directions:

Mix all of the ingredients together except for the water and put in the food processor. Process everything on high, adding in water as needed, a little bit at a time. This will thin out the paste to help it move fluidly through the food processor.

How to make Thai red curry paste that is perfectly smooth? Just keep processing the paste until it is completely smooth.

How To Make Yellow Thai Curry

Ingredients:

  • 3 dry Thai red chilies
  • 3 large cloves of garlic
  • 2 whole shallots
  • 1-inch piece of ginger
  • 1 tablespoon of coriander seeds
  • 2 teaspoons of turmeric powder
  • 1 handful of fresh cilantro
  • 1 tablespoon of palm sugar
  • 2 tablespoons of Curry powder
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemongrass paste
  • 1 teaspoon of salt
  • 2 Kaffir lime leaves
  • 1 teaspoon of fish sauce
  • Water, as needed

Directions:

You’ll follow the same directions for the yellow curry as you did for the red curry paste. Just mix everything together except the water and then add water as needed to the food processor to help the paste go through smoothly.

What Vegetables Go in Thai Curry?

Thai curry doesn’t usually have a lot of vegetables, other than peppers and shallots. It’s a very fragrant and flavorful dish made with a lot of herbs and spices.

Those are the primary components, but you can serve vegetables with curry. It’s an excellent garnish to be used with any kind of vegetables you like.

How to Make Thai Curry Less Spicy

Some Thai curries are pretty spicy, but you can make them less spicy by using different peppers. Anaheim green peppers are a good substitute for some of the spicier peppers you might find in a Thai curry.

Which type curry is least spicy? Yellow curry tends to be the mildest of the three, so if you’re looking for something that doesn’t have as much bite to it, you may want to start there.

How to Thicken Thai Curry

To make a thicker Thai curry paste, use less water. If you like your paste nice and thick, be careful about how much water you’re using when you put the curry through the food processor.

If the curry comes out too thin, you can try to drain out some of the water through a sieve. You can also add corn flour to thicken the curry paste.

Mix some corn flour and water separately to create a slurry, and then add that to your paste. Don’t try to mix the corn flour in on its own, or it can clump together and may not dissolve properly.

How to Make Thai Chicken Curry

Thai chicken curry is often made with red Thai curry, shredded or diced chicken and then coconut milk to make the curry a little soupier and saucy. You can add spinach to give the curry a distinctive look and some additional color as well.

This is a really popular Thai dish that’s not too difficult to make at home, especially once you know how to make the red Thai curry yourself.

 

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