A Cheat Sheet from the WANDERLUST KITCHEN

how to work with Thai Curry Pastes a cheat sheet from THE WANDERLUST KITCHEN

Prized for their mastery of balancing salty, sour, sweet, and spicy flavors, Thai curries are traditionally made by grinding fresh chilies and other fragrant ingredients together using a mortar and pestle. Conveniently, the flavor and aroma of these curries are widely available in paste form, and are sold in both import markets and traditional grocery stores.

The three most common types of Curry Paste used are Red, Green, and Yellow.

Red Curry Paste is made from red chilies, and is usually quite spicy.

Green Curry Paste is made from green chilies, cilantro, and lime leaves. It has a brighter flavor profile than red curry, and is also known to be spicy.

Yellow Curry Paste is made using turmeric and curry powder. It has a touch of sweetness and is more mild than the red and green varieties.

Two other popular varieties are Massaman Curry (also known as Muslim- Style) and Panang Curry. Massaman has a flavor profile reminiscent of Indian cuisine, while Panang Curry is milder in taste and is sometimes made with the addition of peanuts.

There are two common ways in which Curry Paste is used. The first is to make a traditional Thai Curry, which involves a simple method of combining the Curry Paste with co- conut milk, fish sauce, palm (or brown) sugar, and whichever fruits, vegetables, and pro- teins you would like to use.

Curry!

The second is to use a Curry Paste as part of a stir-fry, which is the method used to make Pad Prik King (Chicken with Spicy Green Beans), a dish favored by many patrons of Thai restaurants. One of the wonderful things about cooking Thai food at home is your ability to customize any dish to your preferences. You can easily substitute one Curry Paste for another in the vast majority of recipes. You can also select which fruits, vegetables, or protein you use as long as you adjust your cook times accordingly! If you’re unsure of which kind of curry you’ll like the most, head to a Thai restaurant and taste a red, green, and yellow curry.

Generally speaking… Red Curry pairs well with heavier ingredients, such as beef, winter squash, or pump- kin.

Green Curry is delicious with summer vegetables, seafood, and fresh herbs.

Yellow Curry is perfect for potatoes, chicken, and onion.