This is the simplest Thai curry paste to make. In southern Thailand, the bright yellow rhizome turmeric shows its color in many dishes. When cooked with the shrimp curry recipe, it may impart the look of an Indian curry, but the lemongrass fragrance gives away the fact that this is Thai all the way.
Some Thai families like to use this curry paste with thin strips of chicken. Freshwater fish and seafood also work well, and these curries benefit from the addition of bite size slices of pineapple. This makes enough paste for a couple of batches of curry.
© 2008 Robert Danhi. All rights reserved.