Description
Thai curry paste is a fragrant, spicy, and umami-rich condiment made by toasting spices, sautéing aromatics, and blending them into a paste.
Technical
The preparation relies on heat‑activated Maillard reactions that develop complex flavor compounds, while sautéing lemongrass and galangal extracts volatile citral, linalool, and galangin. Shrimp paste contributes free glutamates and nitrogenous compounds that enhance umami, and the lauric acid in coconut oil helps emulsify the paste with coconut milk.
Science
Primary Reaction
Maillard reaction during spice toasting and essential oil extraction during sautéing
Sensory Profile
Aroma ()
fragrantcitrusyspicyearthysavoryherbalpungenttoastedumami-richfloral