62 curry paste recipes

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Green Curry Paste (Nam Prik Kaeng Khiew Wah) recipe

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

Homemade Thai green curry paste with fresh green chilies, lemongrass, galangal, shrimp paste, and coriander. Blends in minutes, beats store-bought every time.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

This is a delicious starter from my book named 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each.

Tom Yum Goong brings tangy lime, fragrant lemongrass, and plump shrimp together in a fiery Thai hot and sour soup that's ready in just 30 minutes. The ultimate comfort bowl for spice lovers.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

This is a dish that was a favorite at our local Chineses eatery. I used to make it with ground turkey (before I saw the light) and have found that TVP works just as well. It's hot and spicy.delicious and just a little different.

Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.