Yellow Curry Paste (Authentic and Homemade)
Yellow curry paste is made with aromatics, spices, chilies and shrimp paste and is an indispensable ingredient in rich and flavourful Thai coconut curries.
Equipment
- 1 blender
Ingredients
- 3- inch piece of ginger
- 3- inch piece of galangal
- 1 head of garlic
- 2 shallots
- 2 stalks lemongrass or 1 tbsp minced
- 1 tbsp shrimp paste please don’t skip!
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp salt
- 1 tbsp fresh coriander leaves plus a couple stalks
- 5 dried red chilies see notes
Instructions
- Soak chilies in hot water.
- Wrap the garlic bulb and ginger root into foil and send into oven for 15 minutes at 200C. Let cool.
- Peel and slice ginger and squeeze the garlic cloves out.
- Scratch the skin of galangal off with a sharp knife.
- If using fresh lemongrass, remove the outer layer and extract the tender inner part from the base.
- Place all ingredients into a blender, including ground spices.
- Blend until smooth with one tbsp soaking water from the chilies.
- Put into an airtight container and refrigerate for up to 4 months.
- To use, simply sauté 1 tbsp of paste in olive oil until fragrant, then pour in 400ml coconut cream, 1 tsp fish sauce and 1 tsp brown sugar before adding your chosen protein or veggies.
Notes
- 5 whole red chilies are good for a milder kick. For more heat, increase the quantities.