A Cook's Guide to Mortar and Blender Curry Pastes
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About this Capsule
The tool you use changes the paste: hand-pounding coaxes out aromas that a blender's speed cannot match, but the blender wins on weeknight reality. These methods split on pounding versus blending, fresh versus store-bought, exact ingredient order versus season-to-taste, and whether to refrigerate briefly or freeze in small portions. Where you land depends on how much authenticity you want per minute of effort.
5 key approaches to making Thai curry paste
Mortar vs blender, fresh vs store-bought curry paste.
Techniques for homemade curry paste
Storing curry paste properly
Proper technique is key to curry.
Customizing curry paste to fit needs.
Questions this capsule answers
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Generic AI vs AI with This Capsule
Preview“If I only have 20 minutes and no mortar and pestle, should I use a blender or just buy store-bought curry paste?”
Generic AI
“With only 20 minutes, buy store-bought curry paste if you want the most reliable, low-stress result.
That said, a blender is totally fine if you already have the ingredients and want a fresher taste—especially for Thai-style curry pastes. Use a small blender/food processor if possible, and add a little neutral oil, coconut milk, or water to help it blend. It may be a bit smoother/looser than pounded paste, but it’ll work.
Best quick option: use store-bought paste and “doctor it up.” Fry it in oil for a minute or two, then add a few fresh aromatics if you have them, such as:
- Garlic
- Ginger or galangal
- Lemongrass
- Chili
- Lime zest or leaves
- Cilantro stems
- Fish sauce or soy sauce
- A pinch of sugar
So: for speed, store-bought. For freshness, blender. For the best 20-minute compromise, store-bought paste + fresh aromatics.”
This Capsule
“Use store-bought curry paste for a 20-minute meal — but treat it like a dangerous concentrate, not a complete curry.
The shortcut only works if you do three things:
- Choose the right paste: ingredient list should be mostly herbs, spices, salt, and shrimp paste — avoid pastes with oils, additives, or water if possible. Also check for shellfish, gluten, garlic, shallots, or other allergens.
- Use less than fresh paste: store-bought paste is more concentrated. A good starting point is about 50g / 3 tablespoons Mae Ploy for 2–3 servings.
- Go easy on fish sauce: especially with Mae Ploy, which tends to be salty. Add fish sauce at the end, cautiously, after tasting.
The hidden mistake: people dump store-bought paste straight into coconut milk and wonder why it tastes flat or harsh. Don’t. **Heat 1 tablespoon oil, fry 2 heaped tablespoons curry paste ...”
A Cook's Guide to Mortar and Blender Curry Pastes
Capxule Food & Cuisine
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