Curry paste - the broth booster

When deciding a the next soup I am always looking for a way to incorporate fresh herbs and spices - what better way to do this than with a Thai curry paste. While I used green paste for our potato leek because of its fresh herbal qualities, there would be a place for using red paste in a soup or stew with beef or seafood for example. There are many pastes in the market that would be suitable but be aware there are some more spicy than others - making your own would allow you to adjust the heat and seasonings to your liking and it’s not a difficult task. Finding the ingredients however, is definitely the most challenging part of the paste!

The paste used in our Potato Leek Green Curry was made fresh and designed to be more herbal than spicy - which is the beauty of making the paste yourself. I wanted to lend flavor to this delicate soup and not the punchy heat that green chilies have. The shrimp paste was also omitted since we are not looking for an umami experience in this instance. The other wonderful thing about adding the paste is that I used far less salt and far more flavor than I expected from such a small amount.
Enjoy exploring new uses for Thai Curry - feel free to contact with questions! Cheers!