# Curry paste

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> Source: https://en.wikipedia.org/wiki/Curry_paste
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{{Short description|Food paste used in the preparation of a curry}}
thumb|Indian curry pastes in a UK supermarket
[[File:Curry pastes Thailand (cropped).JPG|thumb|[Thai](/source/Thai_cuisine) red, green and yellow curry pastes]]
{{wiktionary|curry paste}}
'''Curry paste''' is a mixture of ingredients in the consistency of a [paste](/source/Paste_(food)) used in the preparation of a [curry](/source/curry). There are different varieties of curry paste depending from the region and also within the same cuisine. It is generally a mixture of fine-powdered spices with either oil and water or coconut milk; the fat content helps extract the flavor. Some cuisines (e.g. [Thai](/source/Thai_curry)) favor the use of a curry paste over a curry powder.

== In Chinese cuisine ==
[Lee Kum Kee](/source/Lee_Kum_Kee) makes a curry paste ({{zh|c=咖喱酱|l=curry paste}}) in Hong Kong which is standard for local curries.<ref>{{cite web |title=Curry Sauce - Lee Kum Kee |url=https://hk.lkk.com/en/products/curry-sauce |website=hk.lkk.com |language=en}}</ref> Another Hong Kong company calls the type of product "oil curry" ({{zh|c=油咖喱}}),<ref>{{cite web |title=油咖喱 |url=https://koonyick.net/products/p/zk97bc3p8ypfdwr9c6rm76wnhz3nx3 |website=冠益華記廠 |language=en-CA}}</ref> which is also the term used in [Mainland China](/source/Mainland_China), especially [Shanghai](/source/Shanghai) where it is a staple.<ref>{{cite web |trans-title=[Reading before bed] Curry beef soup with pan-fried steamed buns, a standard Shanghai breakfast? |script-title=zh:【睡前阅读】咖喱牛肉汤配生煎馒头，是沪式早餐标配？ |url=https://www.thepaper.cn/newsDetail_forward_1321142 |quote=上海人煮老派的咖喱鸡和咖喱牛肉，最多用点洋葱，椰浆和牛奶欠奉，同样蛮好吃，关键是要用上海产的油咖喱。 [Shanghainese people cook old-style curry chicken and curry beef, using at most a little onion, without coconut milk and milk, and it is also very delicious. The key is to use oil curry produced in Shanghai.]}}</ref>

== In Southeast Asian cuisines ==
Curry pastes are believed to have entered [Southeast Asian cuisine](/source/Southeast_Asian_cuisine)s via [trade route](/source/trade_route)s with [southern India](/source/southern_India) through the kitchens of [Indianized](/source/Indianization_of_Southeast_Asia) royal courts of Southeast Asia, where the curry pastes were adapted for local taste preferences, as well as available [spice](/source/spice)s and [herb](/source/herb)s. In [Burmese cuisine](/source/Burmese_cuisine), [turmeric](/source/turmeric) was added to the mixture of chiles, [garlic](/source/garlic), [ginger](/source/ginger), and [onion](/source/onion)s. Through [Java](/source/Java), the preparation of curry pastes from [India](/source/India) entered [Khmer royal cuisine](/source/Khmer_royal_cuisine), which then made its way into the royal kitchens of [Ayutthaya Kingdom](/source/Ayutthaya_Kingdom), where [turmeric](/source/turmeric) was replaced with [cardamom](/source/cardamom) and [tamarind](/source/tamarind). In [Cambodian](/source/Cambodian_cuisine) and [Thai cuisine](/source/Thai_cuisine), [lemongrass](/source/lemongrass) and [galangal](/source/galangal) were added to the mixture. [Malaysian cuisine](/source/Malaysian_cuisine) uses more [wild lime](/source/wild_lime) leaves, while [Vietnamese cuisine](/source/Vietnamese_cuisine) adds more [star anise](/source/star_anise). Malaysian and [Indonesian cuisine](/source/Indonesian_cuisine) make a greater use of [cinnamon](/source/cinnamon) (or cassia), [cloves](/source/cloves), and [nutmeg](/source/nutmeg).<ref>{{cite book |last=Van Esterik |first=Penny |title=Food Culture of Southeast Asia |publisher=[Greenwood Press](/source/Greenwood_Press) |year=2008 |page=45 |isbn=978-0-313-34419-0 |quote= The technique may have come from southern India, by way of the royal courts of Indianized Southeast Asia. The recipes reflect taste preferences, locally available spices and herbs, and trade routes. Burma has the most direct Indian borrowings, adding turmeric to the mixture of chiles, garlic, ginger, and onions. Another version traveled from India, by way of Java, into the Khmer courts, and from there into the royal kitchens of Ayuttaya, Thailand, adding cardamom and tamarind to replace the turmeric. Cambodia and Thailand add lemongrass and galangal to the mixture; Malaysia makes more use of wild lime leaves; Vietnam adds more star anise. Malaysian and Indonesian dishes make greater use of the spices that first drew the Europeans to the area—cinnamon (or cassia), cloves, and nutmeg.}}</ref>

== References ==
{{reflist}}

== See also ==
*[Curry powder](/source/Curry_powder)
*''[Kroeung](/source/Kroeung)''
*[Masala](/source/Masala_(spice))
*[Thai curry paste](/source/Thai_curry_paste)

Category:Food paste
Paste

{{Food-stub}}

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Adapted from the Wikipedia article [Curry paste](https://en.wikipedia.org/wiki/Curry_paste) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Curry_paste?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.