Description
This Easy Thai Yellow Curry Paste recipe allows you to create a flavorful and aromatic base for your Thai curry dishes right in your own kitchen. Customize the spice level and enjoy the fresh, vibrant flavors of homemade curry paste.
Ingredients
Scale
Spice Blend:
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
Paste Ingredients:
- 1 teaspoon ground turmeric
- 1 teaspoon mild curry powder
- 5 dried mild red chilies, soaked and seeds removed
- 3 shallots, chopped
- 5 cloves garlic, chopped
- 1 stalk lemongrass, chopped (tender inner part only)
- 1-inch piece fresh ginger, chopped
- 1-inch piece fresh galangal, chopped (optional)
- Zest of 1 lime
- 1 tablespoon shrimp paste or 1 tablespoon miso paste for a vegetarian option
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Instructions
- Prepare Spice Blend: Toast coriander seeds, cumin seeds, and black peppercorns in a dry skillet until fragrant. Grind to a fine powder.
- Make the Paste: In a food processor, combine soaked chilies, shallots, garlic, lemongrass, ginger, galangal, lime zest, shrimp paste or miso, vegetable oil, salt, and ground spices. Blend until smooth, adding water or oil for consistency.
- Store: Keep the paste in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Use gloves when handling chilies to avoid irritation.
- For a milder paste, reduce the number of chilies or opt for mild varieties.
- This paste complements chicken, tofu, or vegetable Thai yellow curry dishes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending, Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 1g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
