This is made with sugar, shallot, soya bean oil, garlic, dried chili, fish sauce, dried shrimp and tamarind paste. It can be eaten as a dipped or use in Tom Yum soup.
Chili Paste (Nam Prik Paow)
Green Curry Paste (Krueng Kang Keaw Waan)
This favorite restaurant dish is so easy to prepare at home. Simply add the Green Curry Paste to canned coconut milk and chicken and bring to a boil to cook. Finish with fish sauce to taste. Add eggplant or bean sprouts for a twist.
Masamam Curry Paste
Cook Masamam Curry Paste with coconut milk, beef, chicken, or tempeh and parboiled potato and onion. This unique curry dish is very fragrant, using dried spices. Serve over steamed jasmine rice.
Panang Curry Paste
Boil Panang Curry Paste with the heavy cream from the top part of canned coconut milk. Add chicken, beef, or tempeh for a rich exotic dish. Add fish sauce to taste and serve with steamed jasmine rice. Panang curry is richer and sweeter than red and green curries.
Prik Khing Paste
Cook Prik Khing Paste with long beans, pork, fish or shrimp to prepare a dry, highly seasoned Thai dish ('prik khing' means chili ginger).
Red Curry Paste (Krueng Kang Dang)
The main ingredient of red curry paste is chili, garlic, onion, lemon grass, salt, spices, and galangal. Small eggplants, bamboo shoots or basil leaves can be added.
It is an essential ingredient in a variety of savory dishes. It is made from tiny shrimp which have been satled, dried, pounded and then left to ferment in the hot humid conditions until the aroma is very pungent.
Tamarind paste is extracted from the brittle pod of the tropical tamarind tree and is compressed into blocks ("ma-kahm bpiak"), which can be sliced or pinched off as needed.
Yellow Curry Paste (Krueng Kang Ka Rree)
This is made with lemon grass, red chili, salt, shallot, garlic, galangal, citrus peel, turmeric, cilantro seed, cumin, citrus peel, cinnamon, nutmeg. Normally this curry would be added into potatoes, onion and meat.