Does Red Curry Paste Go Bad

[blazedog]

I have a litle tub of red curry paste that I stashed in the refrigerator (I HOPE that's what it is). It is several months since I put it there. There is no mold or gunk on it.

Do you think it's safe to use?

Alternatively, what can I use in lieu of red curry paste. I think I have some green curry paste plus an insane number of other hot condiments - chile garlic, garlic dipping sauce etc.

[Chiffonade]

I'm assuming it's Thai red curry paste? I asked DH (who is a professional chef) and he said, "A very, very, very, very long time. I have never seen it go bad. If it's in a plastic container in the fridge, I'd venture to say 'indefinitely.'"

We went through a lot of curry paste - we got yellow (mildest), red (medium) and green (super hot) so it didn't hang around very long. To be quite honest, even when we kept it at home, I have never seen it go bad. I believe it's probably the salt content that acts as a preservative.

If you decide to sub the green curry paste - be aware, it's the hottest of the three.

[blazedog]

Thanks -- My instinct was that since it passed the sight and sniff test it would be fine -- especially since the stuff is supposed to be some kind of preservative -- but it's nice to hear it from an expert.

[Andrea_2]

I had a jar of Thai red curry paste in my fridge for quite awhile. I'm not exactly sure how long, but probably around 8-12 months. I thought the stuff would last forever, so I was surprised when I opened it up to use it again and it was FILLED with green and black mold. So, yes, it does (at least eventually) go bad.

[Aubergine]

one of my new (old) Moosewood books has a recipe for making your own, in case you're interested.

[RD chef]

but I think I've had mine in the fridge for 5 years and I still use it. It still makes a mean curry and I haven't gotten sick.

[Canice]

Well! I wish I'd seen this thread a few hours ago!
I keep my Thai curry pastes until they're gone - usually about a year or so, I guess. The red is at my house, the green at DBF's, where I'm staying. Somehow believing that green is the milder, I threw in a little "for the pot" when making my soup tonight and it was pretty darned hot (I used a generous tablespoon). Fortunately I like hot, because that was a little more than I'd anticipated.

Now why the heck have I been thinking that red is hotter?