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4 Methods to Use Curry Paste

4 Methods to Use Curry Paste

Ed Cuoha

This article was co-authored by Ed Kuoha. Ed Kuoha is a chef and owner of Kuoha Culinary based in Aia, Hawaii. He has over 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. Chef Aid specializes in small catering events and private chef requests. She holds an Associate’s degree from The Culinary Institute of the Pacific at Kapiolani Community College. This article has been viewed 51,768 times.

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Updated: February 26, 2023

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To use curry paste, choose a type of curry that suits the spice level you want. For example, green curry is very spicy, while yellow curry is sweeter and milder, and red curry is somewhere in between. Whichever curry paste you choose, cook it with 1–2 tablespoons (15–30 mL) of olive oil for 1–2 minutes to release the flavor of the curry before adding it to the dish. To tone down the flavor of a spicy curry like green curry, season the curry with a little coconut milk to flavor it. Once you’ve cooked the curry, make a marinade by mixing equal parts curry paste and olive oil. Or, if you don’t want to wait to marinate it, coat a piece of meat with the paste before cooking it. You can also add curry paste to the water used to cook soups, sauces, or rice.

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