Chef Fai
Green Curry Paste (Nam Prik Gaeng Khiew Wan)
This is the kreung tam itself. Nine essential ingredients, pounded in order from hardest to most delicate, building the foundation that every Thai curry stands on. Principles, not recipes.
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Chef Fai
Red Curry Paste (Nam Prik Gaeng Phet)
Same nine ingredients as green curry, but dried red chilies replace fresh green. Deeper heat, longer shelf life, wider application. This is the workhorse kreung tam of Central Thai cooking, and it starts in the krok.
Chef Fai
Massaman Curry Paste (Kreung Gaeng Massaman)
Where Indian spice meets the Thai mortar. Cinnamon, cardamom, cumin, and star anise entered the kreung tam through trade routes and became Thai. The system absorbed them. The principles held.
Chef Fai
Roasted Chili Jam (Nam Prik Pao)
Not a curry paste but a charred condiment paste: every ingredient fried to a different shade of dark, then pounded and cooked down with tamarind, fish sauce, and palm sugar. The four pillars in a jar.
Chef Fai
Sour Curry Paste (Kreung Gaeng Som)
Four ingredients pounded clean in a granite mortar. This is the kreung tam stripped to its essence: dried chilies for heat, shallots for aromatics, turmeric for earth, kapi for depth. The foundation of Thailand's most underestimated curry.
Chef Fai
Dry Curry Paste (Prik Gaeng Kua)
The densest, driest paste in the Thai system. Built for choo chee curries and prik khing stir-fries, pounded without a drop of water, because moisture is the enemy of concentration.
Chef Fai
Tom Yum Paste (Kreung Tom Yum)
Tom yum is the one dish that breaks the kreung tam rule. This paste breaks it back. Every aromatic that normally floats whole in the broth, pounded into a concentrated bomb you can jar, store, and deploy in minutes.
Chef Fai
Lanna Hang Le Paste (Kreung Gaeng Hang Le)
The kreung tam that proves the system adapts. Ginger instead of galangal, cumin and star anise alongside lemongrass. Lanna's mortar holds the whole Burma-to-Chiang Mai trade route in a single paste.
Chef Fai
Southern Dry-Fry Paste (Kreung Khua Kling)
The south's kreung tam is pure confrontation: turmeric-stained, chili-loaded, and built to stand alone in a hot wok with nothing but minced meat and fish sauce. No coconut milk. Nowhere to hide.
Chef Fai
Crab Coconut Cream Dip (Lon Pu)
A kreung tam pounded in the krok, dissolved into cracked coconut cream, sweet crab folded through at the end. All four pillars balanced in a dip so silky you'll forget it started in a granite mortar. Central Thai home cooking at its most principled.
Chef Fai
Chili Jam Fried Rice (Khao Pad Nam Prik Pao)
Nam prik pao is a kreung tam: pounded dried chilies, shrimp paste, shallots, garlic, all caramelized in palm sugar and fish sauce. Coat day-old rice in it. That's the whole dish. One paste. Total command.
Chef Fai
Crispy Fish with Chili Sauce (Pla Rad Prik)
A whole fish fried until the skin shatters, then drowned in a sauce born from the kreung tam: dried chilies, garlic, shallots, and kapi pounded in the krok, cooked out with tamarind, nam pla, and palm sugar. The four pillars, poured hot.
Chef Fai
Crispy Rice with Coconut Dip (Khao Tang Na Tang)
The kreung tam doesn't rest, not even for a snack. Pounded paste cracked into coconut cream, spooned over golden rice that shatters on contact. Four pillars in every bite.
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