- I like to make my own curry paste by hand. I usually make one mortar at a time, then portion it into bags for single-use servings and freeze them to help keep the paste fresh.
- For this review, I didn’t weigh or measure the ingredients; I just estimated the amounts based on what you see in the photos.
- This curry paste recipe is a basic version, commonly used for coconut milk curries like Kaeng Tepho, bamboo shoot curry, pineapple curry, and other similar curries.
- If you want to use it for Choo Chee curry, Panang curry, or stir-fried curry paste, you’ll need to add a few extra spices (I’ll review those in the future).