How to Make Thai Southern Style Curry – How to Make the Curry Paste, and How to Use It

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How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Recipe type: Curry
Cuisine: Thai
Serves: 2
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
For the Paste
  • 15-30ml Dried chilli flakes (more if you want fire)
  • 1.25ml Salt
  • Whites of 6 spring onions
  • 45ml Ginger, finely chopped
  • 45ml Garlic, finely chopped
  • 30ml Lemongrass, chopped
  • 15ml Ground coriander seed
  • 7.5ml Ground cumin seed
  • 15ml White vinegar
For the Rest
  • 400g Protein of your choice
  • 50g Butter or oil
  • 100ml Chicken stock
  • 15ml Fish sauce (if not using seafood as your protein)
  • 15ml Sugar
  • 2.5ml Salt
  • 30ml White vinegar
  • Fresh coriander to garnish
  1. Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
  2. Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
  3. There we have the paste... now how to use it....
  4. Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
  5. Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
  6. Heat a large pan over high heat and add the butter.
  7. When the butter is bubbling add the curry paste.
  8. Stir this in until the butter is totally incorporated into the paste.
  9. Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
  10. Add the protein of your choice and stir this into the sauce.
  11. Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
  12. Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
  13. In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.


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