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.