Thai curries are defined by their pastes—aromatic blends pounded by hand in a granite mortar. Unlike Indian curries built on dry spices, Thai curry pastes are wet, fresh, and intensely fragrant.
The Holy Trinity
Three curry pastes dominate Thai cooking: green (prik gaeng khiao wan), red (prik gaeng phet), and yellow (prik gaeng karee). Green is hottest, using fresh green chilies. Red uses dried red chilies for warmth. Yellow incorporates turmeric and is mildest.
Mortar and Pestle Essential
Traditional paste-making uses a heavy granite mortar (krok) and pestle (saak). The pounding action releases oils and creates a smoother paste than any blender. This is considered essential for authentic flavor and texture.
Common Ingredients
Most Thai pastes share a foundation: lemongrass, galangal, garlic, shallots, shrimp paste, and chilies. Kaffir lime zest and coriander root add complexity. The proportions and additional ingredients vary by color and region.
Regional Variations
Southern Thai curries are fiercer; Northern versions are milder and may skip coconut milk. Massaman curry from the south incorporates Indian spices from Muslim influence. Panang curry is richer, with more peanuts.
Store-Bought vs. Fresh
Quality store-bought pastes from Mae Ploy or Maesri are acceptable for home cooking. However, freshly pounded paste has a vibrancy and aroma that packaged versions can't match. For special occasions, fresh paste justifies the effort.