Curry Paste vs. Curry Powder: What Sets Them Apart | Blue Apron (2024)

FAQs

Curry Paste vs. Curry Powder: What Sets Them Apart | Blue Apron? ›

Blue Apron tells us that these different curry ingredients have different flavor characteristics but should also be used differently. The site says that curry paste must be thoroughly mixed into a liquid base while cooking; however, curry powder must be cooked or infused in oil before being added to the recipe.

Curry paste is a wet ingredient made with fresh chilies. It must be dissolved into a liquid during the cooking process. Curry powder is a dry ingredient that must be activated with a liquid or oil. It does not include fresh chilies, so it will be much less spicy than a curry paste.

Matching Flavors

Curry paste typically contains fresh herbs (how long do fresh herbs last?), garlic, and oils, resulting in a more potent and aromatic flavor profile. When using curry powder as a substitute, it's essential to start with a 1:1 ratio, then tailor the amount to taste.

It is, however, much spicier than curry powder, so use sparingly in both Thai and Indian dishes, with about 1/3 the amount of paste for each teaspoon of curry powder.

But perhaps the biggest thing that makes Jamaican curry powder stand out from other curry powders is the use of allspice, which is known for its multidimensional flavor and adds its own, herbaceous and warm twist to the mix. Like many other spice blends, the recipe can vary.

The paste can be used as a marinade or added to meat or vegetables as they are cooking. Curry pastes vary in their strength and flavour - start with a mild version if you're not sure how hot you want your curry, and then simply add chopped fresh chilli to spice up your recipe if necessary.

If you're working with a brand of curry paste for the first time, after all the liquid has been added, taste the sauce. At this point it should taste slightly too strong because you have not added the proteins and veggies.

Cumin and chili powder work together as a swap-out ingredient for curry powder that deliver spicy warming notes. These spices work with meat dishes, stews and curries.

As a general rule of thumb substitute 1 teaspoon curry powder for 1 tablespoon curry paste. If you prefer milder curries, start with less and add to taste. It's easy to add more but difficult to fix a curry that's too hot!

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

Do you just add water to curry paste? ›

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

Curry powder is not traditionally used in Indian cooking. Indian home cooking often involves many spices, but they are added individually. Masala dabbas, or Indian spice boxes, are common.

Curry Powder's Flavor

Curry powder has a unique flavor due to the combination of both savory and sweet spices. Savory spices like cumin, turmeric, and bay leaf give the curry a deep, earthy flavor while sweet spices, like cinnamon and clove, add brightness and pep.

You can definitely swap cayenne pepper for hot chili powder for a hotter blend, or use paprika for an even milder curry powder blend.

If you are unable to get all of the ingredients to make your own curry paste, you can use curry powder instead. Generally, use 1 teaspoon of curry powder for every tablespoon of curry paste in any given recipe. You can adjust to your flavor preferences from there.

Garam masala and curry powder are not interchangeable. Garam masala is a traditional Indian mix whereas curry powder is a blanket term British colonists used to describe all the spices found in Indian cuisine: it is often hotter, earthier and less aromatic.

Curry powder is not traditionally used in Indian cooking. Indian home cooking often involves many spices, but they are added individually. Masala dabbas, or Indian spice boxes, are common. Curry powder, as we know it, was created for British colonizers who enjoyed the flavorful spiced meals they had in India.

You want to be able to control the spiciness of your curry paste. This is one problem with store bought - if it's too spicy, the only thing you can do is to use less; but that also means weaker flavours. Making your own is a great way to make it as mild as you can tolerate.