Originally Posted by CraigC
There isn't any comparison between store bought curry paste and fresh made. the fresh made is so much better. When I make a batch of Thai curry paste (be it red, yellow or panang), I usually double the recipe and freeze some. Even the defrosted paste is beter than any canned or jared we've tried, IMO.
While I definitely agree that it's better, some of the ingredients can be hard to source. Fresh galangal and lime leaves, for instance.
IMO the paste is more than serviceable for the average home cool.
That said, youve inspired me! I have most common Thai ingredients in my freezer so maybe I'll pull out David Thompson's book and cook something!