Yellow Curry Paste Recipe
User Reviews
5.0
9 reviews
Excellent
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Servings
8 servings
Yellow Curry Paste Recipe
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This homemade Thai yellow curry paste is mild but flavourful. The recipe makes enough for 2 batches of a 4 serving curry, and any extra can be frozen.
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Ingredients
- 0.7 oz mild dried chilies cut into ½-inch chunks (see note 1)
- 1 tablespoon coriander seeds toasted
- 1½ teaspoon cumin seeds toasted
- ½ teaspoon white peppercorns
- 1 teaspoon salt
- 1 tablespoon curry powder (see note 2)
- 1 talk lemongrass bottom half only, finely chopped
- 2 tablespoon ginger finely chopped
- 2 tablespoon galangal finely chopped
- 1 tablespoon fresh turmeric finely chopped
- 6 cloves garlic finely chopped
- ½ cup shallots finely chopped
- 2 teaspoon fermented shrimp paste omit if vegetarian
Instructions
- Add the chilies to a coffee or spice grinder and grind into a powder.
- In a stone mortar and pestle, add coriander seeds, cumin seeds, and white peppercorns; grind into a powder. Remove and set aside in a bowl; add curry powder to this bowl.
- Add lemongrass, galangal, ginger, turmeric and salt to the mortar and pound into a paste. When the mixture feels too wet, add the dry spices to help absorb the liquid and continue to pound into a fine paste.
- Add ground chilies, shallots, and garlic; pound into a fine paste. Add shrimp paste and pound to mix.
Notes
- Though yellow curry is usually on the milder side, you can make the curry spicier by replacing some of the mild dried chilies with hotter ones, such as chiles de arbol or Thai chilies.
- Any curry powder available at your local store will work, as long as you like the way it smells; it does not need to be a Thai brand.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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