Cooking deliciously authentic Thai curries at home is easier than you think. I am sharing with you the tips and tricks to simply recreate the taste of Thai curry I grew up eating back home in Thailand using ingredients available in the UK.
Pantry Add-ons For Curry Lovers
Coconut Milk
The importance of coconut milk is often not mentioned in curry recipes. Perhaps, because in Asia we often default to using freshly squeezed coconut milk.
Back home, my mum buys fresh shredded coconut meat along with the other ingredients for the curry. She then squeezes it at home to make coconut milk. It was not only until I moved to the UK that I realised that coconut milk is also conveniently available in tin cans and cartons.
Since fresh coconut milk is not readily available, my next best thing is to choose the right ingredient for the job.
Chao Koh and Aroy Dee are the brands I get. They’re slightly pricier compared to the other ones but it has a beautiful texture perfect for making curry. I would also recommend getting a 1 Litre size carton as it works out much cheaper per 100 mL.
Tried and Tested Curry Paste Favourites
Considering my mum would go to lengths squeezing her own fresh coconut milk, believe it or not, she doesn’t normally make her own paste. This is also true about many households in Thailand. The reason is, there are many artinsan curry paste makers. They’re often small, independent shop that sells their craft at a local market. Many households will have their trusted local supplier of the curry pastes.
Over the years, I have tried and tested many of the of-the-shelf pastes available in the UK. Many I found, to be excessively salty. So here I have shared with you ones that I trust and love.
Moreover, I have successfully found a way to replicate my mum’s curry paste recipe to maximise the use of fresh ingredients found in most supermarkets in the UK. So for anyone who would like to take it up a notch and make your own curry pastes at home, you can head over to the recipes linked below.
Thai Green Curry (Gaeng Keaw Waan)
For this recommendation, I swear by this product since university days. Long before these were available in the UK, I have been sneaking this into the country every time I visit home. Roi Thai ready-made even has coconut milk incorporated in it so all you have to do is pour this into a pot. Then add your choice of protein and vegetable then you’re good to go. It is perfect if you’re just cooking for yourself. However, the only downside is that it would be expensive using for a bigger party.
I have recently discovered Mae Sri curry pastes and been a loyal fan since. You can definitely taste the aromatic herbs, it is also not too salty which allows you to add a teenie bit of fish sauce for the aroma.
Follow the recipe below to make your own Thai green curry paste. Having said that I would generally buy off-the-shelf curry pastes, I do prefer the taste and aroma of a freshly made curry paste. So once in a while, I would trek down to a Thai grocery store in Chinatown (enjoy my dim sum while I’m at it) and get the fresh herbs needed for my paste.
Homemade Thai Green Curry Paste
Equipment
- Mortar & Pestle
Ingredients
- 2 lemongrass
- 1 galangal thumb-sized
- 1 pinch cumin
- 2 turmeric
- 1 pinch coriander seeds
- 10 black pepper
- 1/8 tsp salt
- 10 green chillies
- 1 shallot
- 5 cloves garlic
- 4 coriander stalks
- 2 tsp shrimp paste
Instructions
- Chop all ingredients finely, this will help when we pound them. Also, if you're not fond of heat, remove the seeds from the green chillies.
- Start with woody herbs as these take the longest to break down, then add a bit of salt. It doesn't just work as an abrasive but also helps draw moisture out and break the herbs down easier.
- Then just go with it until it turns into a smooth paste.
Panang Curry (Gaeng Panang)
Panang curry is similar to red curry but with the addition of the nuttiness of peanuts as well as sweet spice mace blade. All that said, I think Lobo is one of the better ones out there so I would highly recommend.
For a quick Thai curry fix, Roi Thai again makes a comeback for Panang. One of the dishes that I often make with it is Panang Pla Tod (Panang with Battered Cod). First, get your fish from your favourite chip shop. Then heat up the ready-made sauce and pour it on top of the fish. Finally, serve with rice. That’s how easy it is!
Yellow Curry (Gaeng Karee)
Compared to the other curries, yellow curry most resembles the curries from India and Middle East where the concept of curry originates. Thus, making it very palatable to people around the world.
My trusty Lobo once again makes it to the best one in the category. Deliciously aromatic and you normally don’t need to adjust the taste with the curries made with Lobo instant paste.
Basic Thai Curry Cookery
Now that we have a winner curry paste to work with, we are off to a great start. From this point, it is really easy to make a delicious classic Thai curry.
1. Release the Aroma
To maximise the wonderful aromas of the herbs in the curry paste, stir fry the paste in 2 tbsp of coconut milk for 5 minutes. I find that this step makes a lot of difference.
2. Let it Simmer
A lot of people make the mistake by not allowing time for the curry to simmer. My general rule is to let it simmer for at least 15 minutes before you serve. This allows for the depth of flavour to develop while also creates a luxurious texture as coconut milk separates. You can start seeing a tint of coconut oil floating on top when they do.
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