CURRY PASTE 101: What You Need to Know | Thai Cooking

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How do you choose a good curry paste? Should you be making your own? How do you store it? What IS a curry paste anyway? In this video I answer all of these questions and more! Curry paste is so key to Thai cooking, so to really understand curry paste is super important in understanding Thai cuisine as a whole!

Want to learn more about Thai ingredients? Check out my ingredient 101 playlist here!
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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Comments

Feel the Stirn says:

It should burn a hole through your throat

Eden Chang says:

My curry paste is ginger, lemongrass, shallots, garlics, chilli, galangal, belacan, tumeric, lime. I use it in every curry. Also, the paste problem, it needs less water right? I always sautée my curry paste

Elijah Bailey says:

Awesome. Glad I found this channel. I love Thai cooking, Thai women, and learning about other cultures. And I found that all wrapped up neatly in this cool little channel.

Sam W says:

Awesome video!

Frightful Kitchen says:

Sawadee krab! I always prefer to make my own curry pastes but my Thai friend thinks I'm crazy! lol I still can't believe that Thais use ready made curry pastes but I'm guessing that the stuff you can get there in a market is more "natural" than the mass produced stuff you get in packets, right?

Paige D'Winter says:

My green curry paste is Mae Ploy, for red I've used both Mae Ploy and Aroy-D

cathoneyful says:

Hands down, my favorite Chef to watch on Youtube and TV. Thank you for the very helpful video!

Kravings says:

Great tip about the immersion blender!

Anthony Spicer says:

I had the opportunity to make fresh curry my last trip to Thailand. My wife's aunt walked me through the process from start to finish. We made fresh green curry paste for green chicken curry. Very fresh!!!!!! Love Thailand!!!!! Thanks for sharing Pailin!!!!! Your videos help me make some of my favorite Thai recipes.

Darryl Pang says:

Very informative video. Thank you Pailin.

Atthaphon Techaphan says:

พริกแกงแดงเอามาทำน้ำพริกอ่องทานกับแคบหมู แซ่บมากค่ะ เป็น dip ก็ได้ เป็นกับข้าวก็ดี เก๋ๆค่าา

Frazer Hatyai Loves Thailand says:

I am guessng you havn't spent much time in Thailand, a lot of the things you say about Thai food in Thailand is wrong and dated

Life OnMaarz says:

Really appreciated that you mentioned about freezing it….my biggest turn off has been whenever I've bought the paste I use a little bit and then it goes off by the time I get back to it….so very helpful tips thank you.

D. V. says:

Oh no! I've been having a huge pack of paste open in the fridge for like 6 months :O Has it spoiled? Doesn't smell like it

Nigel Rivera says:

man i thought you were gonna do a comparison with all the paste or get down to it more in detail…similar to the coconut milk vid..oh well..still educational! more power!

Tear Ly says:

My family uses a coffee grinder or food processor to coarsely grind the paste then finish it in the mortar and pestle. Speed plus bring out the oil and frangrace of the herbs.

SovandyBoy says:

Do you have Cambodian blood? Why does your name the same as one of the Cambodia's provinces?

Jen J says:

So informative! Thanks Pai.

JGMDSN 66 says:

Great info–thanks! I'd really be interested in seeing you try the pre-made curry pastes you show in this video and give us your opinion on how they compare (flavors, spiciness, etc.). I've currently got Thai Kitchen red curry paste in my fridge and add it to many Asian dishes I create and find it very versatile. I'd love to hear your thoughts on how these all compare.

Sam Fletcher says:

Thanks for the video. I'm going to make a yellow curry paste and as i'm vegan I was wondering if soy bean paste would work in that, It's just for a vegtable curry.

D Hoosier says:

Hello!! I came here, & subscribed, after SOUPED UP RECIPES, gave you wonderful compliments. I can already tell from the first 7 minutes, I'm happy she recommended you. Have a beautiful day.

WinsVideos says:

Love to use red curry paste for a pork tenderloin stir fry! Usually add thai basil and green onion to it.

Cade Foster says:

Palin can you please recommend a red/panang curry past that is mild/medium. I used the Mei Ploy and its VERY spicy.
thank you

Bontam Srichan says:

I lik the Cambodian one..

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