![]() and work with ingredients sourced directly from Thailand. Many of them have distribution facilities in the U.S. Pailin Chongchitnant advocates buying Thai brands. A great curry paste should hold its own in the finished curry: “We hardly add anything except coconut milk, palm sugar, and salt (or fish sauce) for flavor,” says Phongchanok. “If you buy curry paste from the grocery store, the smell of herbs should be strong as soon as you open it,” says Phongchanok Fern Boontong, owner of Jeed Curry Paste in L.A. What to consider when buying store-bought curry paste:Ī good paste, according to many Thai chefs and home cooks, should be aromatic, whether you’re making it from scratch or buying. This rule of freshness also applies to store-bought paste. After that point, there will be a noticeable decline in flavor and pungency. Pastes can be stored in airtight containers in the fridge and will be at their freshest for two weeks. We have to learn to adapt.” You can also prepare big batches to use for later, rather than starting from scratch every time you’re making curry. “You have to learn how to live with your reality. “What I have found is that it is okay to use high-powered blenders to blend the ingredients,” says Hong. Try switching out the mortar and pestle for a blender to save time. If you do decide to make a paste from scratch, it’s also okay to cut corners. As Chef Hong advises, “Authenticity doesn’t mean how you make it, but how you make it your own.” Often, pastes contain common food allergens like shellfish and gluten or are not vegan-friendly and, what’s more, many Thai chefs also make pastes according to what they love, whether that’s more spice from chiles or more sweetness from palm sugar. When you use store-bought curry pastes, you also lose the ability to customize based on dietary restrictions and flavor preferences. If you’re selective about the brand you use and the other ingredients you’re putting into the final dish, you can almost replicate a meal from the Thai restaurant down the street (yes, they’re likely making it from scratch, but in big batches that they can dip into every time a new order comes in). So when it comes to making Thai curry paste, a time-consuming process that requires ingredients that aren’t always easy to find, it’s okay to give yourself a break: As an avid Thai cook myself, I’ve asked Thai chefs and other Thai home cooks about curry paste-and they assured me that it’s okay to use a store-bought version. But sometimes that desire butts up against reality: We don’t always have access to grocery stores with wide selections, time to simmer and braise for hours, or money to buy another round of spices. In a world where authenticity in food is highly valued (and for good reason), many home cooks want to work with real flavors and real ingredients, avoiding shortcuts and workarounds.
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