Curry Paste

Store opened jars in the refrigerator in an airtight container. Freeze in ice cube trays for convenient portions. Unopened jars keep longer at room temperature; check the package date.

Bloom curry paste in hot oil or coconut milk before adding other ingredients to release and mellow its flavors.

Start with less paste than a recipe calls for, then taste and adjust—intensity varies by brand and variety.

Homemade paste will have fresher, more herbaceous flavors than jarred versions.

Mix with yogurt or coconut milk to make a marinade for proteins.

Coconut milk (red, green, yellow pastes)

Chicken, fish, shrimp, tofu

Vegetables: bell pepper, zucchini, eggplant, snap peas, broccoli

Rice, noodles, bread for serving

Lime juice, fish sauce, palm sugar (for Thai curries)

Adding curry paste directly to cold liquid—it won't dissolve smoothly and can clump.

Using the same amount as curry powder without adjusting; paste is more concentrated and intense.

Not checking expiration dates; old paste may taste stale or develop off-flavors.