Thai Curry Pastes - Red, Yellow, Green, Panang & Massaman

Video Description

We show you how to make the five most common coconut-based curry pastes outside of Thailand – red, yellow, green, Panang, and Massaman – from scratch, using shared common ingredients to build a versatile base suitable for most Thai curries, then adding additional chillies and spices to form each individual paste. We also demonstrate a technique to gauge the spiciness of the finished curry during the paste-making stage, so you can better determine how many chillies to add. *Ingredients* For the Base: • 3g white peppercorns • 3g salt • 3g kaffir lime zest • 10g coriander roots • 15g galangal • 20g lemongrass • 20g garlic cloves • 20g shallot • 5g shrimp paste For Red Curry: • Dried Thai spur chilies, seeds removed, powdered - start with 10g and top up to taste For Yellow Curry: • Dried Thai spur chilies, seeds removed, powdered - start with 5g and top up to taste • 10g Indian curry powder • 5g turmeric powder For Green Curry: • Green spur chilli or serrano chilli - seeds and stem removed, sliced - start with around 30g and top up to taste • Green Thai chilli - seeds and stem removed, sliced - start with one and top up to taste For Panang: • Dried Thai spur chilies, seeds removed, powdered - start with 10g and top up to taste • 20g toasted peanuts • ¼ of a whole nutmeg • 3g coriander seeds • 1g cumin seeds For Massaman: • Dried Thai spur chilies, seeds removed, powdered - start with 10g and top up to taste • 5 cardamom pods • 1 cinnamon stick • ½ of a whole nutmeg • 10 cloves • 3g coriander seeds • 3g cumin seeds • 1g mace powder 0:00 - Intro 0:27 - The Thai Curry Paste Base 7:24 - Thai Red Curry Paste 9:11 - How To Taste Your Curry Paste 10:18 - Thai Yellow Curry Paste 11:33 - Thai Green Curry Paste 13:29 - Panang Curry Paste 14:49 - Massaman Curry Paste ______________ Follow us on Instagram: https://www.instagram.com/w2kitchn/ #W2Kitchen #thaicurrypaste #thaicurry