Curry paste is a blend of spices, herbs, and vegetables used in many cultures to prepare curries, stews, and other dishes. There are dry and wet types, with a base of ginger, garlic, and onion, and common spices like cumin, coriander, and turmeric. It is used in Indian, Thai, and other Asian cuisines, as well as in African, Caribbean, and South Pacific dishes.
Curry paste is a finely ground or pureed blend of aromatic spices, herbs and vegetables. It is widely used as an ingredient in the cuisines of many cultures to prepare curries, stews and other dishes. There are many different types of curry pastes, and each country’s blend has a distinct flavor.
The term “curry” comes from the Tamil word for “gravy” or “sauce” and is therefore open to wide interpretation. There are two basic categories: dry and wet. Dry curry dishes can be made with whole or powdered spices; Moist curry dishes are typically made with curry paste.
The base for a curry paste usually contains ingredients such as ginger, garlic and onion. Some blends include chili peppers, lemongrass, and leafy greens. Liquids such as coconut milk, citrus juice, and vinegar can also be used. Nuts and legumes are sometimes added for texture and flavor along with seasonings such as Asian fish sauce, shrimp paste, and tamarind paste.
The most common spices are cumin, coriander and turmeric. Other spices can include dried chiles, cinnamon and black pepper. Seeds such as fennel, mustard or fenugreek can also be used. For some blends, whole spices may be roasted before grinding.
Curry pastes are traditionally mixed with a mortar and pestle. This method is still used in many cultures, especially in developing countries where electricity and modern appliances are not available. In modern kitchens, ingredients can be pureed in a blender or food processor.
Indian cuisine is best known for the use of curry paste in its many regional dishes. Neighboring countries Pakistan, Bangladesh and Sri Lanka use similar blends in their cuisines. To the north, Nepalese, Bhutanese and Tibetan cuisines include their own versions of curry paste.
Thai cuisine has three basic types of curry paste: yellow, green and red. Thai yellow curry paste is spiced with turmeric, which turns it into a deep ocher shade. The green type gets its color from coriander and green chiles. The red blend is made with fiery red chilies.
Curry paste is also widely used in the cuisines of other Asian countries. Laos, Cambodia and Myanmar each have their own distinct curry dishes. Curry paste is also used extensively in Malaysian and Indonesian cuisine. Even Vietnam, China and Japan use their unique blends in some dishes. Beyond Asia, curry paste is often used in the cuisines of Africa, the Caribbean and the South Pacific.
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