Storing Your Curry Paste

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The best Thai curries are created using fresh pastes made from punchy aromatics and spices. Whether you bought a packaged curry paste (designed for more than one use), or you’ve made a large batch yourself, there’s no way you want to waste a single bit of that delicious flavour bomb!

Storing Your Curry Paste

Storing In The Fridge

Pop your leftover paste in a glass jar or plastic container. Using a spoon, stir the curry paste and press it down and create a flat surface. This ensures are no air bubbles trapped inside and reduces the surface area on top. The less paste exposed to air, the longer it will last (reducing the risk of oxidisation and mould growth). Screw on a fitting lid and ensure it creates an air-tight seal. This is the best storage method if you want to keep the paste for a maximum of 3-5 days. We find if you want to preserve the paste in the fridge for a few weeks, it is best to pour a small amount of oil on top before closing the lid of the jar. You want approximately ½-1cm of vegetable oil covering the entire surface (which creates a barrier), keeping the paste underneath from spoiling from contact with oxygen.

Storing In The Freezer

Here at Home Cooking Live, we are firm believers in batch cooking! We encourage you to double or triple recipes and make a larger batches of curry pastes or sauces, that way you can have delicious Asian food any night of the week. You can freeze curry paste, though there are many key points to take into consideration before you do. The real secret to freezing curry paste is sectioning your leftovers into single-serve portions. There are two easy and convenient ways to freeze curry paste in single-serving packages.

Ice Cube Trays

Ingredients from curry can stain plastic, so before you portion your paste into an ice cube tray, either spray the tray with a cooking oil or use a brush to coat the inside of your tray with a little oil. This will help protect the trays from stains and ensure easy removal of the paste once frozen. Fill the trays with the paste and place in your freezer until it has completely frozen (at least 2 hours). Once the cubes are frozen, you can crack them out of the tray and place into a zip loc bag or freezer safe container. By freezing them individually first, they won’t stick together. You’ll be able to pull one out at a time as needed.

Plastic Wrap

Pull out a sheet of plastic wrap and lay it flat on your bench top. Measure out single servings of curry paste and place them in small dabs or balls on the plastic wrap (about 5cm apart from each other in rows). Once you have all your curry paste accounted for, pull out another sheet of plastic wrap and lay it over the top. Press down around the edges of each ball and use scissors to cut in between each portion. Once they’re cut out, tightly wrap the plastic around the curry paste for a good seal. At this point, you can place all your individually wrapped curry paste balls into freezer-safe bags or container and pull out individual serves as required.

3 Ways To Thaw Frozen Curry Paste

  • Add the frozen paste to a pan with some oil as your recipe calls for, and let it thaw as it cooks. Be mindful to do this at a lower temperature to reduce the risk of burning the aromatics.

  • Pull out a cube or plastic-wrapped portion the night before you know you’re going to cook and defrost in the fridge.

  • Let it thaw on your bench top, this should only take an hour or two at most.

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