Stir-Frying Thai Curry Paste
Raw curry paste is sharp and disjointed. Giving it heat in a pan forces the galangal, lemongrass, and shrimp paste to bind with the fats, creating a base that holds the rest of your ingredients together.
Control the smoke and the splatter
Curry paste is thick and prone to burning if left unattended. Keep your liquid ready to go the moment the oil starts to bead on the surface.
- Wok or wide-bottomed pan
- Silicone spatula
- Splatter screen (optional)
What goes in.
- 4 tbspThai curry paste (red, green, or panang)
- 1/2 cupThick coconut cream (the top layer of a can)
- 1 tbspNeutral oil (if not using coconut cream)
Waiting for the shimmer
Keep stirring until you see pools of red or green oil bead on the surface of the paste. This indicates the moisture has evaporated and the aromatics have fully fried.
The method.
Heat the fat
Place your wok over medium heat. Add the coconut cream and let it bubble until it begins to reduce and the oils start to separate from the white solids.
Add the paste
Drop the curry paste into the center of the cream. Use the back of your spatula to break it up until it is fully incorporated into the fat.
Fry until aromatic
Continue stirring constantly. The color will darken and the sharp, raw smell will turn mellow and toasted. When you see tiny beads of colored oil rising to the surface, the paste is ready.
Proceed with liquids
Immediately add your meats or vegetables to coat them in the paste before pouring in the remaining coconut milk or stock.
Other turns to take.
Dry-fried paste
If you prefer a lighter curry, use a tablespoon of neutral oil instead of coconut cream. It provides a cleaner fry but lacks the heavy, creamy finish.
When it doesn't go to plan.
Lower the heat if the paste begins to darken too quickly; burnt galangal will make the entire dish bitter.
Don't skip the step of frying the paste; it's the difference between a curry that tastes like a stew and one that tastes like a restaurant dish.
If your pan is too dry during the frying process, add a splash of water, not more oil.
The ones that keep coming up.
How do I know if I've burned the paste?
If it turns a dark, muddy brown and gives off a charred, acrid scent, it is burnt and will taste bitter. You must start over.
Can I skip the frying and just stir it into the liquid?
You can, but the curry will taste raw, and the aromatics will not be properly integrated into the fat, leading to a thinner, less cohesive sauce.
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