https://www.seriouseats.com/guide-to-thai-curry-pastes-5201073
This article takes you through a journey of curries. Specifically their paste. Yellow, green, and red. The article breaks down the difference between each.
It also includes directions on using a mortar and a processor. After watching Marion from Marion’s Kitchen, she has demonstrated the advantage of each piece of equipment against each other. Electric vs hand ground.
Each process does have it’s merits. Mortar and pestal allows you to really pull all of the natural oils and aromas out items like coriander. A processor can be tricky. If you use a processor don’t give in to the temptation to use oil. You can issues with the cutting and mixing process. Use water. If you rehydrate your peppers, use that water. It’s seasoned.
I by no means am an expert on curries. From what I have read on them, they basically like a stew with lot of attitude.
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