Do It Yourself Mild and Creamy Yellow Curry Paste
Elevate your home-cooked meals with this DIY Mild and Creamy Yellow Curry Paste, a vibrant and aromatic blend inspired by traditional Thai flavors. Crafted with fresh ingredients like shallots, garlic, lemongrass, and cilantro stems, this versatile paste delivers a harmonious balance of mild spice and creamy richness, thanks to a touch of coconut cream and lime zest. Perfect for beginners and seasoned cooks alike, this quick and easy recipe comes together in just 20 minutes, offering a customizable base for curries, soups, or marinades. Make it vegan-friendly by swapping fish sauce with soy sauce, and adjust the consistency and seasoning to suit your palate. Whip up a batch today and transform your favorite dishes into a flavorful feast!
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Recipe Information
Ingredients
- 2 medium (peeled and roughly chopped) Shallots
- 4 medium (peeled) Garlic cloves
- 1 tablespoon (peeled and minced) Fresh ginger
- 1 (trimmed and finely sliced) Lemongrass stalk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Mild red chili powder
- 2 tablespoons (chopped) Cilantro stems
- 3 tablespoons Coconut cream
- 2 teaspoons (optional, adjust for vegan by using soy sauce) Fish sauce
- 1 teaspoon Lime zest
- 1 tablespoon Fresh lime juice
- 2 tablespoons Vegetable oil
- 1 tablespoon (if needed to adjust consistency) Water
Instructions
Peel and roughly chop the shallots and garlic cloves. Mince the ginger and prepare the lemongrass by trimming it and finely slicing the softer inner part.
Place the shallots, garlic, ginger, and lemongrass into a blender or food processor.
Add the turmeric powder, ground coriander, ground cumin, paprika, and chili powder to the blender for the perfect spice blend.
Add the chopped cilantro stems, coconut cream, fish sauce (or soy sauce for a vegan option), lime zest, and lime juice into the blender.
Drizzle in the vegetable oil to help create a creamy paste. Blend the ingredients until smooth. If the paste is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Taste and adjust the seasoning if necessary. Add more lime juice for tanginess, fish sauce for saltiness, or coconut cream for extra creaminess.
Once blended to a creamy paste, transfer to an airtight container. This curry paste can be used immediately or stored in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2570 mg | 112% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 32.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
