Name: Thai curry pastes
Prep time: 25 min
Total time: 25 min
Ingredients: Yellow curry paste; 2 dried long red chillies; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 2 fresh yellow banana chillies (250g), chopped coarsely; 1 teaspoon finely chopped fresh turmeric; 2 cloves garlic, quartered; 1 small brown onion (80g), chopped finely; 1 stalk lemongrass (white part only), chopped finely; 2 teaspoons finely chopped fresh galangal; 1 tablespoon coarsely chopped fresh coriander root and stem mixture; 1 teaspoon shrimp paste; 1 tablespoon peanut oil; Green curry paste; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 10 fresh long green chillies, chopped coarsely; 10 fresh small green chillies, chopped coarsely; 1 teaspoon shrimp paste; 1 clove garlic, quartered; 4 green onions (scallions), chopped coarsely; 1 stalk lemongrass (white part only), chopped finely; 1 cm piece fresh galangal, chopped finely; ¼ cup coarsely chopped fresh coriander root and stem mixture; 1 tablespoon peanut oil; Red curry paste; 20 dried long red chillies; 1 teaspoons ground coriander; 2 teaspoon ground cumin

Yellow is the mildest of curry pastes, with similarities to Indian curry pastes.-use with milder curries using chicken, beef or seafood, and in combination with coconut milk or cream.

Green curry pastes tend to be more aromatic and fresh tasting than red – both can be hot, but much depends on the individual recipe and the chillies themselves use – with green curries using chicken or fish.

Red curries using barbecued duck, pineapple and tomato; or as the base for stir-fries and soups, especially pumpkin.

Ingredients

Yellow curry paste

2 dried long red chillies

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cinnamon

2 fresh yellow banana chillies (250g), chopped coarsely

1 teaspoon finely chopped fresh turmeric

2 cloves garlic, quartered

1 small brown onion (80g), chopped finely

1 stalk lemongrass (white part only), chopped finely

2 teaspoons finely chopped fresh galangal

1 tablespoon coarsely chopped fresh coriander root and stem mixture

1 teaspoon shrimp paste

1 tablespoon peanut oil

Green curry paste

2 teaspoons coriander seeds

2 teaspoons cumin seeds

10 fresh long green chillies, chopped coarsely

10 fresh small green chillies, chopped coarsely

1 teaspoon shrimp paste

1 clove garlic, quartered

4 green onions (scallions), chopped coarsely

1 stalk lemongrass (white part only), chopped finely

1 cm piece fresh galangal, chopped finely

¼ cup coarsely chopped fresh coriander root and stem mixture

1 tablespoon peanut oil

Red curry paste

20 dried long red chillies

1 teaspoons ground coriander

2 teaspoon ground cumin

1 teaspoon hot paprika

2 cm piece fresh ginger, chopped finely

3 cloves garlic, quartered

1 medium red onion (170g), chopped coarsely

1 stalk fresh lemongrass (white part only), sliced thinly

2 tablespoons coarsely chopped fresh coriander (cilantro) root and stem mixture

2 teaspoons shrimp paste

1 tablespoon peanut oil

Method

Yellow curry paste

1.Place red chillies in a small heatproof bowl or jug, cover with boiling water; stand for 15 minutes, drain.

2.Meanwhile, place ground coriander, cumin and cinnamon in a small frying pan; stir continuously over medium heat until fragrant.

3.Blend or process spices and red chillies with remaining ingredients until mixture is smooth. Spoon paste into a jar, cover with a thin layer of oil; seal and refrigerate.

Green curry paste

4.Place coriander and cumin seeds in a small frying pan; stir continuously over medium heat until fragrant. Using a mortar and pestle, finely grind the seeds.

5.Blend or process spices with chillies, shrimp paste, garlic, onion, lemon grass, galangal and coriander mixture until mixture forms a paste. Add oil to paste; continue to blend until smooth. Spoon paste into a jar, cover with a thin layer of oil; seal and refrigerate.

Red curry paste

6.Place chillies in a small heatproof bowl or jug, cover with boiling water; stand for 15 minutes, drain.

7.Meanwhile, place ground coriander, cumin and paprika in a small frying pan over medium heat; cook, stirring continuously, until fragrant.

8.Blend or process chillies and spices with ginger, garlic, onion, lemon grass, coriander mixture and shrimp paste until mixture forms a paste. Add oil; continue to blend until smooth. Spoon paste into a jar, cover with a thin layer of oil; seal and refrigerate.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Yellow curry paste

Green curry paste

Red curry paste

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