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How far in advance can I make homemade Thai curry pastes?

l
Lotus7 Dec 15, 2010 01:11 PM

Hi there,
I plan to make 2 types of homemade thai pastes-a green curry paste and Geng Guti paste. How far in advance can I make them before using? Thanks for your help!

  1. s
    Spot Dec 15, 2010 01:42 PM

    At least a few days, but I'm not certain -- we make a lot and freeze it in ice cube trays, pop them out when frozen, then just keep them in freezer until used. Much, much better than the canned stuff.

    2 Replies
    1. re: Spot
      c
      celeryroot Dec 15, 2010 03:07 PM

      I do the same and put frozen cubes in ziplock bags. I also am trying to see how the completed sauce freezes. I finished off using broth , coconut milk , fish sauce and a few other aromatics with the paste, strained and froze in glass jars. Havent tried yet , but this might be a real time saver if it doesnt lose much flavor.
      To answer OP's question, I suggest you put a thin layer of oil on top of paste and refridgerate in tight container .

      1. re: Spot
        j
        Joebob Dec 15, 2010 10:18 PM

        +1

      2. eight_inch_pestle Dec 15, 2010 04:46 PM

        Concur with the above. They freeze brilliantly, and depending on what's in them, should last for a couple of weeks in the fridge, especially if covered with a layer of oil and tightly covered.

        1. paulj Dec 15, 2010 05:54 PM

          Commercial pastes last for months in the fridge.

          1. grnidkjun Dec 16, 2010 07:49 AM

            I'm so glad to see this post.. I've been wondering about freezing Panang Curry.. If I froze it.. how long would it keep before breaking down?

            2 Replies
            1. re: grnidkjun
              b
              BrettBorders Dec 23, 2010 01:32 PM

              Lotus7,

              You can store curry paste for up to two weeks in the fridge, by putting it in a container and pressing plastic wrap rightly over the top, and closing the lid. I find the taste is best within the first 7 days.

              according to Thai cooking guru David Thompson, you should NOT freeze curry pastes. He says that when you unfreeze them.. the garlic and shallots will weep and become bitter... making the paste little better than canned... a waste of effort you spent on making it.

              1. re: BrettBorders
                s
                Spot Dec 26, 2010 07:58 PM

                It's true that Thompson writes this (twice! in the same book), but I still think homemade frozen-thawed is better than any canned pastes and much better than simply tossing your now insipid, weeping, bitter efforts.

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