Recipes from the Collection of Mark and Danielle Hughes

Types of Thai Curry Pastes

Ingredients lists are from ImportFoods.com (WA)

Red Curry is used to make various curry soups and stir fry dishes.
Ingredients: dried red chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel.

Yellow Curry is the only one that is truly vegetarian, as it doesn't have shrimp paste. Used to make yellow curry soup known as "karee" flavor in Thailand.
Ingredients: garlic, lemongrass, shallot, dried red chile, salt, galanga, cumin, cinnamon, star anise, turmeric, kaffir lime peel, coriander seed.

Green Curry is used to make various curry soups and stir fry dishes.
Ingredients: green chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin, turmeric.

Matsaman Curry is used to make Matsaman curry soup, a favorite and distinctive Thai dish.
Ingredients: dried red chile, shallot, garlic, lemongrass, salt, galanga, shrimp paste, coriander seed, cumin, star anise, cardamon, cinnamon.

Panang Curry
Ingredients: red chile, lemongrass, shallot, salt, garlic, galanga, mungbean, shrimp paste, kaffir lime peel, coriander, cumin, pepper.

Tamarind Sauce

Tamarind sauce is a critical ingredient in many Thai foods, including the famous Pad Thai. Tamarind sauce is commonly used in various northern Thai dishes as a souring agent. Tamarind is also used in the manufacturing of ketchups, sauces - Chinese, Worcestershire, Barbecue, etc. Tamarind is also very effective as a natural preservative and marinade. Thailand grows a rich, full tasting fresh tamarind that is regarded around the world as the finest quality available.

Tamarind Paste usually is mixed with water and strained, the resulting tamarind juice being what's used.

Tamarind Concentrate (from ImportFoods.com) is a concentrated form of tamarind juice that is very convenient to use because it removes the need for mixing & straining. However, there are some recipes that call for pure tamarind paste.

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