The most common curry pastes used in Thai dishes are the Green curry paste and red curry paste. Below are the recipes from a book ( I wish I could get the name, I had borrowed it from a library) with authentic taste and flavour. The recipes below make about 20 Tablespoons of curry paste.One to two tablespoon is enough to make one serving.
Green Curry Paste
50-60 small fresh green chillies (the birds eye chilli)
1 tsp sea salt
70gm shallots
80 gms garlic, peeled & finely chopped
3 Tbsp finely chopped galangal
1 tsp finely choppd coriander root
2 Tbsp white peppercorns
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp shrimp paste ( you can use fish sauce as a substitute)
Crush all the ingredients using mortar & pestle or blend in a chopper like I do ;)
Red Curry Paste
10 large red chillies
20 gms shallots, peeled and chopped
40 gms garlic, peeled and chopped
2 Tbsp galangal, chopped
4 lemongrass stalks, chopped
2 tsps finely chopped kaffir lime peel
1 Tbsp finely chopped coriander root
1 tsp white peppercorn
2 tsp coriander seeds
1 tsp cumin seeds
1 Tbsp shrimp paste
Crush all the ingredients using mortar & pestle or blend in a chopper.
To make the curry, take the curry paste of your choice saute in oil, add meat of your choice, brown it. Cover to half cook and add thick coconut milk, lemon juice and vegetables of your choice. Check the salt and season according to your preference.