Curry paste is a concentrated mixture of ground or pounded aromatics, herbs, spices and other ingredients used as the flavour base for a curry. Ingredients vary widely by cuisine and style. Thai curry pastes, for example, may include chillies, lemongrass, galangal, garlic, shallot, coriander root, spices and shrimp paste.
Thai green, red and yellow curry pastes differ in their chillies, spices and other ingredients, while Indian, Malaysian and other curry traditions use their own blends and methods. Many pastes are fried briefly in oil or coconut cream to release aromas before liquid and other ingredients are added.
Example: sauté Thai red curry paste in coconut cream, then add stock or coconut milk and the chosen vegetables or protein.
Allergen note: some curry pastes contain shrimp paste, fish sauce or other allergens. Always check the label and recipe.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
