Curry pastes used in Thai cooking

One of the most essential ingredients used in Thai cooking is curry paste. Key in making curries and stir fried dishes. Preparation of food with curry pastes are categorized as follows :

            Nam-prik Kaeng Som (hot and sour curry paste)
            Nam-prik Kaeng Phed (red curry paste-phed)
            Nam-prik Kaeag Pa (spicy red curry paste)
            Nam-prik Kaeag Keow-wan (green curry paste)
            Nam-prik Kaeag Mus-sa-man (Mussaman curry paste)
            Nam-prik Kaeag Pa-nang (panang curry paste)
            Nam-prik pow (roasted chili paste)
            Sam-gleu (the three pals)

It can be seen that various curry pastes used in Thai cooking have similar ingredients. The quantities used, however, vary to give distinctiveness to each curry paste. Some spices are add to give different color, aroma and flavor. All recipes for different kinds of curries are therefore, assembled here for references.