Thai Red Curry Paste

Thai red curry paste is a vibrant, aromatic blend of chilies, herbs, and spices that forms the flavorful base of the beloved Thai red curry. Originating from Thailand, this paste is a staple in many Southeast Asian cuisines, particularly known for its use in the iconic red curry dish. The paste is characterized by its deep red color, which comes from dried red chilies. It offers a complex flavor profile that is intensely spicy, yet balanced by notes of sweetness from palm sugar, tanginess from lime leaves, and earthiness from spices like cumin and coriander. Its texture is smooth and somewhat coarse due to the presence of lemongrass and galangal. When cooked, Thai red curry paste releases its aromatic oils, infusing dishes with rich, warming flavors and a fiery heat. Its robust nature allows it to stand up well to coconut milk, the usual companion in curries, creating a harmonious balance of spice and creaminess.

Notes

When selecting Thai red curry paste, look for a brand that lists fresh ingredients and avoids unnecessary additives. Store it in the refrigerator after opening, where it will keep for several months; if you anticipate longer storage, consider freezing portions for future use. Be cautious when handling, as the chilies can cause a burning sensation on the skin. For those sensitive to spice, start with a small amount to gauge heat tolerance. It is suitable for vegetarian diets, though some versions may contain shrimp paste, so always check labels for allergies or dietary restrictions.

Uses

Stir-fries
Red curry dishes
Marinades for meats
Soups like tom yum
Vegetable stews
Dipping sauces
Grilled seafood rubs

Replacements

Green curry paste (milder)
Massaman curry paste (less spicy)
Harissa paste (North African alternative)
Gochujang (Korean chili paste)
Homemade chili paste (with lemongrass and galangal)

White Chocolate Chips

Creamy, sweet, and irresistibly smooth, white chocolate chips are a dreamy addition to any treat. Their rich, buttery essence melts beautifully into batters and bakes into a delightful golden hue.

Salt Cod (Bacalao)

Salt cod, known as bacalao, is a staple in many European and Latin American cuisines, particularly in Portugal, Spain, and Italy. This fish is typically dried and salted to preserve it, a method that dates back to ancient times when refrigeration was unavailable. Salt cod has a robust, briny flavor that is both savory and slightly fishy, with a firm and flaky texture when properly rehydrated and cooked. Its distinctive taste can enhance dishes with depth and complexity. In cooking, salt cod must be thoroughly desalted through soaking to reduce its saltiness, and it performs well in stews, soups, and bakes, where its texture holds up well while infusing the dish with flavor.

Recipes to try

One-Pot Tuscan White Bean and Pasta Stew

Warm up with this hearty stew where tender pasta mingles with creamy cannellini beans in a rich, garlicky tomato broth.

Tomato Basil Parmesan Farro Risotto

Creamy farro risotto kissed with fresh basil and sun-ripened tomatoes, topped with a generous sprinkle of Parmesan.