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How long does thai curry paste last opened in the fridge?

IndyGirl Jan 19, 2007 09:03 PM

Just curious :) Thanks.

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  1. MaspethMaven RE: IndyGirl Jan 19, 2007 09:04 PM

    I've had mine in the fridge for about 4 months. Like other things, keeping it from cross contamination helps. Clean spoons do wonders for saving condiments.

    1. orangewasabi RE: IndyGirl Jan 19, 2007 09:06 PM

      a looooong time. if it's in a tin, take it out of the tin. if it's in a bag, pop it in zip lock and get the air out. should last a few months.

      1. t
        tunapet RE: IndyGirl Jan 19, 2007 09:08 PM

        Good question IndyGirl... I have often wondered if the stuff in my fridge is still ok too! I just got up, went to the fridge, and took a sniff. Seemed ok but then I don't remember what is smelt like when it was freshly opened either. By the way, that was opened well over a year ago!

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          personalcheffie RE: IndyGirl Jan 19, 2007 09:34 PM

          Forever.

          1 Reply
          1. re: personalcheffie
            IndyGirl RE: personalcheffie Jan 19, 2007 09:37 PM

            OH, goody. :) That makes me happy!

          2. IndyGirl RE: IndyGirl Jan 19, 2007 09:35 PM

            Well, mine is in a glass jar. It's been a good while, though. I couldn't specify how many months but I'd say at LEAST six.

            I guess I should just sniff it? I am a bit of a food safety nut. I also think that I ahve always used clean spoons,so that shouldn't be an issue.

            Further thoughts? If the verdict is no, I'll have to run to the store. Gr.

            1. Miss Needle RE: IndyGirl Jan 19, 2007 09:38 PM

              You can also store the paste in the freezer.

              1. r
                RIChowderhead RE: IndyGirl Jan 19, 2007 09:41 PM

                Forever may not be accurate, but it's got to be close. I had about a 4 oz. plastic container (the paste came in a bag in the container) of Panang curry paste that I would use from time to time. It must have lasted for 5 years.

                2 Replies
                1. re: RIChowderhead
                  IndyGirl RE: RIChowderhead Jan 19, 2007 09:50 PM

                  awesome. Thanks everyone! Sounds lke seared scallops and red coconut curry is a go :)

                  1. re: RIChowderhead
                    p
                    personalcheffie RE: RIChowderhead Jan 20, 2007 12:35 AM

                    I would open a can for a thai red curry/chicken dish I make for clients. I would put the rest in a small plastic container, and I swear, it would still be fine a year later, after several uses. The recipe calls for a tablespoon of the stuff per recipe.

                  2. Sam Fujisaka RE: IndyGirl Jan 20, 2007 12:14 AM

                    If you don't consume it all, you can leave it for your descendants.

                    1 Reply
                    1. re: Sam Fujisaka
                      IndyGirl RE: Sam Fujisaka Jan 20, 2007 12:23 AM

                      :) again, good to know. Not feeling all that great so my creating will wait until tomorrow, but still good that I don't have to buy more!

                    2. w
                      weezycom RE: IndyGirl Jan 20, 2007 12:24 AM

                      I agree with freezing it. I put it in plastic wrap & roll it up into a skinny log, and then I can just snap off what I need.

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