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
Green curry paste
Red curry paste
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.
