Learn How To Make Authentic Thai Chicken Curry Paste In Just 5 Simple Steps!

Thai chicken curry paste is a staple in Thai cuisine. It’s made with a blend of herbs and spices, including lemongrass, galangal, and Kaffir lime leaves. This paste is easy to make and can be used in a variety of dishes. In this blog post, we’ll show you how to make your own Thai chicken curry paste. We’ll also give you some tips on how to use it in your cooking.

How To Make Thai Chicken Curry Paste

2 tablespoons vegetable oil

2 cups coconut milk

1 cup chicken broth

1/3 cup Thai red curry paste

1 teaspoon fish sauce

2 tablespoons sugar

1 tablespoon lime juice

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

1/2 cup green beans, cut into 1-inch pieces

1 small red onion, thinly sliced

1 large red bell pepper, cut into 1-inch pieces

1 large yellow bell pepper, cut into 1-inch pieces

1 cup cherry tomatoes, halved

1. In a blender or food processor, combine the chicken, vegetable oil, coconut milk, chicken broth, curry paste, fish sauce, sugar, and lime juice. Process until smooth.

2. Pour the mixture into a large saucepan and bring to a simmer over medium heat. Cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

3. Stir in the basil, mint, green beans, red onion, bell peppers, cherry tomatoes, and salt to taste. Cook for another 5 minutes, or until the vegetables are tender-crisp.

4. Serve the curry over rice or noodles.

What Are The Key Ingredients Used In Thai Chicken Curry Paste?

• 1. Galangal
• 2. Lemongrass
• 3. Kaffir Lime Leaves
• 4. Garlic

Can You Make Thai Chicken Curry Paste Without Using A Food Processor?

Yes, you can make Thai chicken curry paste without using a food processor. While it makes the preparation process easier, a food processor is not essential for making curry paste.

Here are a few tips on how to make Thai chicken curry paste without a food processor:

1. Use a Mortar and Pestle: A mortar and pestle is a traditional tool used for grinding and pounding ingredients. To use this method, simply place the chili peppers, garlic, shallots, galangal, lemongrass, kaffir lime leaves, and shrimp paste in the mortar and use the pestle to grind them into a paste. This method can be time-consuming, but it will give you a perfectly smooth paste.

2. Use a Blender or Food Processor: If you don’t have access to a mortar and pestle, you can use a blender or food processor to make your curry paste. Place the chili peppers, garlic, shallots, galangal, lemongrass, kaffir lime leaves, and shrimp paste in the blender or food processor and blend them until they form a paste. You may need to scrape down the sides of the blender or food processor a few times to ensure that all of the ingredients are blended evenly.

3. Use a Knife: You can also use a sharp knife to chop the ingredients into small pieces and then mash them together with your hands or a mortar and pestle. This method will take longer than using a blender or food processor, but it will give you more control over the texture of the paste.

4. Use a Coffee Grinder: A coffee grinder can also be used to grind the curry paste ingredients. Place the chili peppers, garlic, shallots, galangal, lemongrass, kaffir lime leaves, and shrimp paste in the coffee grinder and grind them until they form a paste.

What Is The Process For Making Thai Chicken Curry Paste?

Thai chicken curry is a delicious and flavorful dish that can be enjoyed by everyone. The paste used in this recipe is made with a variety of herbs and spices, including galangal, lemongrass, and kaffir lime leaves. The paste is typically made by pounding the ingredients together in a mortar and pestle, but it can also be made in a food processor. To make the paste, you will need to gather all of the ingredients and combine them in the correct proportions. The paste can then be stored in an airtight container in the refrigerator for up to a week. When you’re ready to make the curry, simply sauté the paste in oil for a few minutes, then add your chicken and any other ingredients you desire. Cook the mixture until the chicken is cooked through and the sauce is thickened. Serve the curry over steamed rice or noodles and enjoy!

How Long Can You Keep Thai Chicken Curry Paste In The Refrigerator?

Thai chicken curry paste can be kept in the refrigerator for up to a week. However, it’s best to use it within a day or two for the freshest flavor. If you’re not planning to use it within a few days, you can freeze it for up to three months. To thaw, simply place it in the refrigerator overnight.

Can You Freeze Thai Chicken Curry Paste?

Yes! You can freeze Thai chicken curry paste. In fact, freezing the paste is a great way to preserve it for later use. Simply transfer the paste to an airtight container or freezer-safe bag, seal it tightly, and store it in the freezer for up to 3 months. When you’re ready to use it, thaw the paste in the refrigerator overnight or at room temperature for a few hours, then stir it well before adding it to the recipe. Alternatively, you can also freeze the paste in ice cube trays for smaller portions that can be easily thawed and added to your dish as needed.

Summary

In conclusion, making thai chicken curry paste at home can be a fun and rewarding experience. It allows you to customize the level of spiciness and flavors to suit your taste. With a little bit of effort, you can enjoy the delicious flavors of authentic thai chicken curry in the comfort of your own home.