Curry paste
Curry paste is a moist blend of ground or pounded herbs and/or spices and other seasonings. Curry paste is primarily known an important ingredient in Thai cuisine, and it can also be a generic commercial product which substitutes curry powders or spice blends used in other cuisines.
I have found that a curry made from just fried onions, curry paste, coconut milk, jaggery and lemon juice is often far superior to a complex one made with freshly ground spices.
Buy the smallest container you can unless you make curries extremely regularly as many curry pastes, including the one shown, are water based, so once opened, have a fairly limited fridge life.
Freezing home-made curry paste
Divide the curry paste into usable portions and freeze them separately in disposable plastic coffee cups for later use.
Freezing Mae Ploy Curry Pastes
The Mae Ploy Curry Pastes are water based so degrade very quickly - however if you store the pot in the freezer you can spoon out as much as you need without defrosting. I have a pot that is four years old and still as good as new!
Red Curry paste
Red curry paste includes red chili peppers (fresh or dried), shallots, garlic, galangal, lemon grass, coriander roots, peppercorns, salt, shrimp paste and kaffir lime zest.
Green Curry paste
The ingredients for Green curry paste is similar to red curry paste, except green chilies are often used in place of the red ones.
Yellow Curry paste
Yellow curry paste is also similar to both red and green curry pastes, but it is made with turmeric, where it derives its yellow colour, and occasionally yellow chili peppers.
Suppliers
Amazon UK now seen to be the best suppliewr for these curry pastes (2024)
See Also
See also Madras curry powder recipe
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