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How long does curry paste last?

JK Grence the Cosmic Jester Mar 9, 2007 02:39 AM

I got a craving for some Thai red curry the other day. So, I picked up a tub of Mae Ploy red curry paste. It was very easy to make, economical, and utterly delicious; it's something that I'll make around here very often for Tuesday night dinner. But, I now have lots and lots of red curry paste sitting in the fridge waiting to be used. How long will it keep in the fridge, and will it last anywhere near as long if I keep it in the cupboard?

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    harryharry RE: JK Grence the Cosmic Jester Mar 9, 2007 03:36 AM

    I have left those tubs sitting in my fridge for months, I do put the bag inside in a zip lock before putting it away.... definitely keep it in the fridge once it is opened.

    1. hotoynoodle RE: JK Grence the Cosmic Jester Mar 9, 2007 11:10 AM

      my guess is it will basically last forever. there is nothing in it that will *spoil*. refrigerate and wrap tightly, so the aroma doesn't get into other foods.

      1. NovoCuisine RE: JK Grence the Cosmic Jester Mar 9, 2007 07:25 PM

        It'll last at least a year. My red and green pastes are always pretty fresh since I use them so often, but there is a yellow paste in my fridge that's been there 10+ months that I'd use without hesitation for my next meal.

        1. smittys RE: JK Grence the Cosmic Jester Mar 10, 2007 04:38 AM

          Definitely don't keep it in the cupboard--I did once and it grew mold.

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            mary shaposhnik RE: JK Grence the Cosmic Jester Mar 13, 2007 05:53 PM

            Definitely keep in the fridge -- it is made from fresh, uncooked vegetable ingredients (garlic, chilies, lemongrass, galangal, etc.), and unless it has tons of preservatives (and I am sure it has some), it will go bad. I actually think the flavors diminish within a few weeks in the fridge, so I don't keep it much longer than that (I don't think it would be harmful, but certain flavors would fade). The best way to keep the flavors sharp and strong for another day, I find (and was taught in Thailand) is to fry up the paste in a bit of oil and freeze it in the oil. It will keep its flavors for a lot longer this way.

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