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. I like to keep them in slices rather than diced or chopped so the onion remains a more noticeable part of the curry. Throw a little in a pot and heat it up with your onions or garlic. Once it’s starting to sizzle, you're ready to start building your curry—you don't need to give the alliums long here, just heat them up a bit and coat them in oil.
You want to cook the curry paste with the onions until it darkens in color slightly and smells nice and fragrant.The real secret to richly flavored curry is in the—fresh curry paste is delicious, and if you make it on the weekend you can keep it in the fridge for quick weeknight curries. But if you don't have your own and you want to get a curry on the table as fast as possible, store-bought Thai curry paste is the way to go.
The flavor differences between different curry paste colors and brands can be huge, so taste the paste before you start cooking with it to know what you're working with. For a fresher, more herbaceous curry, choose a Thai green curry paste. For a warmer, turmeric-centric curry that's closer to Indian-style curry, choose a Thai yellow curry paste. For a bolder, spicier flavor, choose a Thai red curry paste.
The amount of curry paste you use for one batch of curry depends on the strength of your paste and you or your family's spice tolerance. So taste the paste before you start! If it's really strong,for a batch of curry for four. If it's really mild , you'll want to use closer to 1/4 cup. Add the paste to your onions in the pot and stir and cook until it darkens slightly in color and is noticeably more fragrant, about 3 minutes or so.is the perfect amount.
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