Curry paste is a **concentrated seasoning** used widely in Thai-style dishes. Common types:
- **Red** (dried red chiles; balanced heat)
- **Green** (fresh green chiles; bright & hot)
- **Yellow** (turmeric-forward; mild)
- **Massaman** (warm spices like cinnamon/cardamom; mild)
- **Panang** (peanutty notes; slightly sweet)
Typical ingredients include chiles, **lemongrass**, **galangal**, garlic, shallot, kaffir lime peel, coriander root/seed, cumin, and sometimes **shrimp paste**.
Nutrition (per 1 Tbsp / ~15 g, typical)
- **Calories:** ~20–35 kcal
- **Fat:** ~1–2 g (depends on brand)
- **Carbs:** ~3–5 g
- **Sodium:** **varies widely** (150–600+ mg if commercial)
- Naturally **gluten-free** ingredients, but check labels
Benefits
- **Big flavor, fast:** instant base for curries & soups
- Herbs/spices provide **aromatic compounds & antioxidants**
- Versatile: works with vegetables, tofu, seafood, meats
- Freezer-friendly; easy to portion
Considerations
- **Sodium** in jarred pastes can be high—taste before salting
- **Allergens:** many contain **shrimp paste** or traces of peanuts (Panang)
- **Heat level** varies by brand and batch
- Can **stain** cutting boards & clothing (turmeric/chiles)
How to Use
- **Bloom** 1–2 Tbsp paste in oil until fragrant
- **Add** coconut milk or stock; simmer
- **Protein/veg:** add chicken, shrimp, tofu, or vegetables; finish with herbs
- **Marinades:** mix with yogurt/coconut milk & lime
- **Soups & stir-fries:** thin with stock; adjust with fish sauce/soy or salt
- **Storage:** keep refrigerated after opening; **freeze** in ice-cube tray portions
Summary
Curry paste is a powerful, convenient flavor base—bloom in oil, adjust heat/salt, and build your curry in minutes.
1. Curry Paste
curry paste – aromatična pasta (npr. crvena, zelena, žuta, massaman, panang) od čilija, limunske trave, galangala, bijelog luka, šarlote, korijandera; često s pastom od škampa (neke verzije su veganske)
