Homemade Yellow Curry Paste: A Burst of Sunshine in Every Bite
Brighten up your dishes with the vibrant flavors of homemade yellow curry paste. Crafted from scratch using a blend of aromatic spices and soaked red chilies, this versatile paste adds depth and richness to your Thai-inspired creations. Follow our easy-to-follow recipe to prepare this essential condiment, whether you prefer the traditional method of using a mortar and pestle or the convenience of a blender. With each spoonful, experience the harmonious fusion of flavors, guaranteed to elevate your culinary creations to new heights. Say goodbye to store-bought versions and infuse your dishes with the authentic taste of Thailand from your own kitchen!
Yellow curry paste
8
servings50
minutes15
minutesIngredients
2 tsp roasted coriander seeds
1 tsp roasted cumin seeds
2 tsp salt
8 cardamom pods
30 dried soaked red chillies
8 cloves garlic (chopped)
4 tsp chopped galangal
2 tsp tumeric
2 tsp shrimp paste
4 tbsp chopped lemongrass
6 shallots (chopped)
Directions
- Remove the seeds from the red chillies and soak them in water for 20 minutes. After soaking, finely chop the chillies.
- In a dry pan, toast coriander seeds, cardamom pods, and cumin seeds until they turn brown and become fragrant.
- Transfer the toasted spices to a mortar. Add salt to the mortar and grind it into a fine powder using a pestle.
- If using a mortar and pestle, add the soaked and chopped red chillies to the mortar. Pound the mixture until it forms a smooth and consistent paste. Alternatively, for blending, combine coriander seeds, cumin seeds, black peppercorns, and salt in a blender. Blend into a powder.
- Add all the remaining ingredients to the blender along with 2 tablespoons of water. Blend for 3-5 minutes until a smooth paste forms.
Notes
- Store any leftover Yellow curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
- To make it a meal: Add coconut milk for the sauce. Serve with white rice and vegetables.
