Curry paste
From Wikipedia, the free encyclopedia
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Curry paste is a mixture of ingredients in the consistency of a paste used in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine. It is generally a mixture of fine-powdered spices with either oil and water or coconut milk; the fat content helps extract the flavor. Some cuisines (e.g. Thai) favor the use of a curry paste over a curry powder.
Lee Kum Kee makes a curry paste (Chinese: 咖喱酱; lit. 'curry paste') in Hong Kong which is standard for local curries.[1] Another Hong Kong company calls the type of product "oil curry" (Chinese: 油咖喱),[2] which is also the term used in Mainland China, especially Shanghai where it is a staple.[3]
