Thai curry paste storage question

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Thai curry paste storage question

Postby Larry Greenly » Fri Apr 14, 2006 9:17 pm

I've been having a good time using Thai curry paste in some yummy dishes, but how long and under what conditions should I store it?

I only use a TBS now and again, and I'd hate for the balance to turn moldy. It's now in the refrigerator.
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Re: Thai curry paste storage question

Postby Cynthia Wenslow » Fri Apr 14, 2006 10:32 pm

That's the way I store vindaloo paste, Larry, so I'm guessing that's fine. I've never had any go moldy.
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Re: Thai curry paste storage question

Postby Paul Winalski » Fri Apr 14, 2006 11:40 pm

I store mine in the refrigerator. Keeps for at least a couple of months that way, but in my kitchen it usually doesn't stay around that long.

You can freeze it if you wish for longer-term storage.

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Re: Thai curry paste storage question

Postby tsunami » Sun Apr 16, 2006 10:21 am

i never buy them :? ,


when i make a thai curry, a start with the paste.

i never make more than i use.


but:
i also have got some in the past, and did get the best result to freeze it.

but:
i also have made of my own paste to mutch , and it lost to mutch in refridgerator.
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Re: Thai curry paste storage question

Postby Paul Winalski » Sun Apr 16, 2006 1:17 pm

I always make mine from scratch, too. But since I have to drive all the way to Boston to get some of the ingredients, I make Thai curry pastes in large batches and store it in the refrigerator. I find it's really convenient to have the curry paste already prepared, when I want to whip up a curry quickly after a long day at work.

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