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Thai Yellow Curry Paste
5 from 6 votes

Thai Yellow Curry Paste

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Condiments
Cuisine: Asian

Ingredients

  • 2 shallot peeled & halved lengthwise, large
  • 2 garlic large full heads
  • 1 3- inch ginger peeled & thinly sliced, piece, fresh
  • 2-7 Thai chili peppers to taste, whole
  • 2 ¼ tsp salt
  • 1 - 1 ½ tbsp Turmeric to taste
  • 1 - 1 ½ tbsp curry powder to taste, mild
  • 1 tsp ground coriander
  • 1 ½ tbsp lemongrass paste
  • 2 tbsp cilantro packed leaves and stems

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. Peel the shallots then slice them in half lengthwise.
  3. Place them on a piece of tin foil then drizzle with some olive oil and wrap tightly.
  4. Remove outer paper off the garlic. Slice the top off the heads of garlic so the cloves are partially exposed.
  5. Drizzle with oil, and wrap each head of garlic in foil.
  6. Peel the ginger and cut it into thin slices.
  7. Arrange in a single layer, drizzle with oil, and wrap in foil.
  8. Place all the foil packets on a baking sheet and place them into the oven to bake for 15 minutes.
  9. Remove the ginger (it should be softened), increase the oven temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. Open the packets and let them cool.
  10. Make the curry paste by squeezing the garlic from their casings into the food processor.
  11. Add all of the other ingredients, using only two red chilies to start with.
  12. Pulse or puree until the yellow curry paste reaches your desired consistency.
  13. Taste and add more Thai chilies if desired.
  14. Side Note: I used about 1/3 cup in the yellow curry recipe I will post tomorrow. The paste keeps for about a week in the fridge and it freezes well.