On Apr 6, 10:40*am, " wrote:
Hi -

Making my own curry pastes seems like a time-consuming task, and it
occurred to me that I could get some (maybe a lot?) of the benefits of a
home-made curry paste by starting with a commercial one and adding
complexity and freshness to it. Has anyone here got any experience doing
this, or have you found any websites on your surfing that have such ideas?

As a secondary question, what in your opinions are the best brands of
commercial pastes - since starting with quality is probably a good idea.

Thanks,

Ian

A lot of Thai people I know (outside of Thailand) do that, including
my father. Most use either Mae Ploy or Maesri, and whiz it with
whatever ratio of fresh ingredients they like in a food processor.