A Cook's Guide to Mortar and Blender Curry Pastes
About this Capsule
The tool you use changes the paste: hand-pounding coaxes out aromas that a blender's speed cannot match, but the blender wins on weeknight reality. These methods split on pounding versus blending, fresh versus store-bought, exact ingredient order versus season-to-taste, and whether to refrigerate briefly or freeze in small portions. Where you land depends on how much authenticity you want per minute of effort.
Experts disagree on whether pounding curry paste by hand or blending it yields better flavor and texture, and whether fresh or store-bought pastes offer the best balance of taste and convenience. Some emphasize precise ingredient order and mortar technique for authentic aroma, while others prioritize quick blending and seasoning adjustments to suit personal heat and salt preferences. Storage methods also vary, from refrigerating fresh paste briefly to freezing small portions to preserve freshness and flavor over months.
5 key approaches to making Thai curry paste
Mortar vs blender, fresh vs store-bought curry paste.
Techniques for homemade curry paste
Storing curry paste properly
Proper technique is key to curry.
Customizing curry paste to fit needs.
Generic AI vs This Capsule
Preview“If I only have 20 minutes and no mortar and pestle, should I use a blender or just buy store-bought curry paste?”
Generic AI
“With only 20 minutes, buy store-bought curry paste if you want the most reliable, low-stress result.
That said, a blender is totally fine if you already have the ingredients and want a fresher taste—especially for Thai-style curry pastes. Use a small blender/food processor if possible, and add a little neutral oil, coconut milk, or water to help it blend. It may be a bit smoother/looser than pounded paste, but it’ll work.
Best quick option: use store-bought paste and “doctor it up.” Fry it in oil for a minute or two, then add a few fresh aromatics if you have them, such as:
- Garlic
- Ginger or galangal
- Lemongrass
- Chili
- Lime zest or leaves
- Cilantro stems
- Fish sauce or soy sauce
- A pinch of sugar
So: for speed, store-bought. For freshness, blender. For the best 20-minute compromise, store-bought paste + fresh aromatics.”
This Capsule
“Use store-bought curry paste for a 20-minute meal — but treat it like a dangerous concentrate, not a complete curry.
The shortcut only works if you do three things:
- Choose the right paste: ingredient list should be mostly herbs, spices, salt, and shrimp paste — avoid pastes with oils, additives, or water if possible. Also check for shellfish, gluten, garlic, shallots, or other allergens.
- Use less than fresh paste: store-bought paste is more concentrated. A good starting point is about 50g / 3 tablespoons Mae Ploy for 2–3 servings.
- Go easy on fish sauce: especially with Mae Ploy, which tends to be salty. Add fish sauce at the end, cautiously, after tasting.
The hidden mistake: people dump store-bought paste straight into coconut milk and wonder why it tastes flat or harsh. Don’t. **Heat 1 tablespoon oil, fry 2 heaped tablespoons curry paste ...”
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