Thai Yellow Curry Paste Recipe
This Thai yellow curry paste is fragrant, smooth, and perfect for chicken curries, noodle soups, and stir-fries.
Equipment
- Measuring spoons
- Cutting board & knife
- Food processor or mortar and pestle
Ingredients
- 5 dried chilies, mild → remove seeds; spicier → keep some seeds
- 20 g lemongrass, finely sliced, use the tender inner part
- 10 g kaffir lime zest
- 15 g galangal, sliced thin
- 4 cloves garlic
- 50 g shallots, sliced
- ½ tsp turmeric powder
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- ⅛ tsp salt
- 1 tsp shrimp paste
- ½ tbsp oil
Instructions
- Before you start, make sure all your ingredients are chopped small. This makes both pounding and blending much easier and gives a smoother paste.
With a food processor
- Add dried chilies, lemongrass, kaffir lime zest, galangal, garlic, shallots, turmeric powder, coriander seeds, cumin seeds, salt, shrimp paste, and oil to a food processor.
- Blend until thick, smooth, and spreadable, stopping to scrape down the sides as needed.
With a mortar and pestle
- Pound dried chilies, lemongrass, galangal, coriander seeds, cumin seeds, salt, and turmeric powder until coarse.
- Add garlic, kaffir lime zest, shallots, and shrimp paste. Pound until the paste is smooth, thick, and fragrant, with no visible chunks.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 45kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 122mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
