If you have some curry paste leftover, you could freeze it for another day, or keep it in the fridge using an airtight container for up to a week. In my experience, if you intend to refrigerate the paste for several weeks, it is best to drizzle a little oil on top before putting the lid on. About ½ to 1 cm of vegetable oil is enough to coat the entire surface (thereby creating a layer of insulation), keeping the paste safe from oxidation.

Thai curry pastes are basically a mix of ground fresh herbs and spices. The most common curry paste ingredients are: chiles, garlic, shallots, lemongrass, galangal, cilantro root (coriander root), kaffir lime zest, white peppercorns. Shrimp paste is always added to curry paste in Thailand, though many exported brands omit this to make it vegan and allergy friendly. You might think it would be hard to make the green curry at home but it is a very easy and straightforward process once you have gathered all the required ingredients. For each type of paste, there’s a basic expectation of what it should taste like; but like any recipe, everyone has their own specific formula, hence all these brands. To begin, add a small amount of coconut milk to a large pot (we like using a Dutch oven) and allow it to bubble and condense into a cream. The natural oil/cream released from the coconut makes it so that there’s no need for additional oil. Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list.Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor. Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for. The Takeaways Green Chillis. The key ingredients for the green curry paste are the green chillis. They will give your paste a vibrant green color and the spice that this curry calls for. Depending on the chillis you choose to make the paste, the spice level will vary. The traditional recipe calls for Thai green chillis which are quite spicy. For our curry paste, we use Serrano chillis (milder) and green Bird's Eye Chillis (spicier). Our recipe comes out medium-high spicy, and you can adapt the amount to your taste. Add prawns and white fish and simmer for about 3 minutes, before gently stirring. When the prawns are pink and the fish is firm it is cooked. (NB If using cooked prawns these should go in at the end until heated through) Yellow curry paste contains turmeric - an Indian curry powder with a mild spice level - as the primary coloring agent.

A refrigeration system keeps other foods fresh in a similar way. After opening a jar of curry paste, you don't need to use it immediately; instead, store it in the refrigerator. Kaffir lime leaves. We add the lime leaves while cooking the curry instead of blending them with the rest of the paste ingredients. They can be blended as well, but we prefer them whole inside the curry. If you don't have kaffir lime leaves, you can add some lime juice before serving, or lime zest to the curry paste. A fragrant blend of spices and ingredients to create an easy to use paste for the popular thai green curry.As time goes on, the flavor gradually fades away. You can extend its shelf life by refrigerating opened curry paste for up to one month. It is best only to reuse the curry paste within this time frame. You can keep the green curry leftovers in an airtight container for 3-4 days. Keep the rice or rice noodles in a separate container and consume it within 2 days max. In general, curry refers to spicy, sauce-based dishes originating from India, Thailand, and many other Southeast Asian countries. To begin with, discard the expired curry paste if you found it open sooner than it was supposed to be used. After all, the flavor and taste may have diminished with time.

Maesri is a paste with a good flavour base, but it is significantly weaker than the top 3, and would require a larger amount of paste. If you're sensitive to salt and can handle just a little spice, this is what I would use so that you have room to add more paste without fearing that it would become too salty or spicy. It can be cooked by either using the canned green curry paste or using your own homemade paste. The main ingredients are Thai green curry paste, protein of your choice and some vegetables and herbs. Sea salt. If you want to keep your paste a few days or a week in the fridge, it will stay good for longer if you add salt or sea salt. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final RecommendationsThe consensus is to avoid using expired ingredients. It's pretty accurate. However, it isn't the case with all products. I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results: