The pounded paste at the heart of every Thai curry — what goes in, how it's made, and when to buy it ready-made.
Fresh aromatics (lemongrass, galangal, kaffir lime skin, fresh chilli, garlic, shallot, coriander root) pounded with dried spices (cumin, coriander seed, white pepper) until smooth.
Requires a granite mortar and significant time — 20–40 minutes of pounding; the result is far more fragrant and complex than anything from a packet.
Maesri and Mae Ploy are the gold standard for packaged pastes — both are genuinely good and Thai cooks use them regularly; no shame in it.
Most Bangkok cooking classes let you pound your own paste from scratch — this is the most educational part of any class and worth requesting.
Vacuum-sealed pastes travel well; best selection at Or Tor Kor Market and supermarkets; check liquid restrictions for carry-on luggage.
Fresh-pounded paste keeps refrigerated for about a week, or freezes well in small portions for months — a practical way to extend the value of a cooking class lesson.