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Making your own Thai curry pastes will take your Thai cooking up a few notches!


About these Thai curry pastes…

Most Thai curries start with a prepared paste. These curry pastes get the curry and other dishes that call for them off to a good start, adding salty, sour and spicy flavours that you can then adjust with other ingredients as you cook your meals.

Selection of Thai curry pastes, homemade and ready to use.

Photo by Kris Kirkham for my cookbook ‘The Curry Guy Thai’.

Why you should prepare your own delicious pastes?

Curry pastes play a huge role in how good your Thai cooking will be. If you take the time to prepare your own homemade pastes, your curries and other Thai dishes will be better and more authentic.

Shop bought pastes tend to use fewer, fresh ingredients and can be a bit salty too. By preparing your own curry pastes, you can taste and adjust their flavour, giving you much more control over how the end curry tastes.

To pound or to blend?

The following pastes can be made the authentic way in a pestle and mortar or in a blender or food processor. All is explained in the following recipes.

Pounding the paste ingredients in a pestle and mortar will get you more authentic results. Some say this method is better for flavour too.

Most chefs these days will use a blender or food processor to blend their pastes. This is much faster and will still get you far better results than anything you can purchase.