Description
Create your own fragrant and flavorful Easy Thai Yellow Curry Paste at home with this simple recipe. Perfect for adding authentic Thai taste to your curries!
Ingredients
Scale
Spice Blend:
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole white peppercorns
Other Ingredients:
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1 teaspoon salt
- 5 dried mild red chilies, soaked and deseeded
- 1 small shallot, chopped
- 4 garlic cloves, chopped
- 1-inch piece fresh ginger, chopped
- 1 stalk lemongrass, tender part only, chopped
- 1 teaspoon grated lime zest
- 1 tablespoon shrimp paste or miso paste for vegetarian option
Instructions
- Toasting the Spices: In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns for 2-3 minutes until fragrant.
- Grinding the Spice Blend: Transfer the toasted spices to a mortar and pestle or spice grinder and grind into a fine powder.
- Making the Paste: In a food processor, combine the ground spices with turmeric, curry powder, salt, soaked chilies, shallot, garlic, ginger, lemongrass, lime zest, and shrimp paste or miso. Blend into a smooth paste, adding water if needed.
- Storage: Use immediately or store in the fridge for up to 1 week or freeze for up to 3 months.
Notes
- For extra brightness, add a squeeze of fresh lime juice when using the paste in a curry.
- Adjust the number of chilies for more or less heat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 0g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
