The most common curry paste in Thailand is so versatile that it flavors the best Thai fish cakes the revered Kao Soi curry noodles and hundreds of variations of curry meat, fish and vegetables. High quality store bought versions are available, but I like homemade, which finds its way into all sorts of unexpected places like a spoonful in a quick dip, dressing, or marinade. I suggest using a mortar when making this recipe, to create an authentic texture.
© 2008 Robert Danhi. All rights reserved.