Yellow Curry Paste
Dive into the bold, aromatic world of Thai cuisine with this vibrant yellow curry paste recipe, perfect for adding a splash of sunshine to your favorite dishes. Crafted from a blend of shallots, garlic, lemongrass, and the golden hues of fresh turmeric, this homemade curry paste captures the essence of authentic Thai flavors. Toasted coriander and cumin seeds lend depth, while kaffir lime leaves and ginger provide zesty, earthy undertones. Customize your spice level with red chilies and optional Thai chili for extra heat, and enhance the authentic taste with shrimp paste if desired. Blended to a smooth consistency with water or vegetable oil, this versatile paste can be stored for quick access to restaurant-quality curry at home. Easy to make in just 20 minutes, it’s a pantry staple that will bring fragrant, spicy excitement to soups, stir-fries, and stews alike.
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Recipe Information
Ingredients
- 3 small Shallots
- 6 medium Garlic cloves
- 1 Lemongrass stalk
- 1 inch piece Ginger
- 1 inch piece Turmeric root (or ground turmeric)
- 3 Kaffir lime leaves
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 2 Dry red chilies (adjust to spice preference)
- 1 Thai red chili (optional for extra heat)
- 1 teaspoon Ground white pepper
- 1 teaspoon Shrimp paste (optional for authentic flavor)
- 2 tablespoons Water (or vegetable oil for smoother texture)
Instructions
Peel the shallots and garlic cloves. Roughly chop them and set aside.
Trim the lemongrass stalk, removing the outer layers, and finely slice the tender inner portion.
Peel and chop the ginger and turmeric root into small pieces for easier blending.
Toast the coriander seeds and cumin seeds in a dry skillet over medium heat for 1-2 minutes, until fragrant. Transfer to a spice grinder or mortar and pestle and grind into a fine powder.
Soak the dry red chilies in hot water for 10 minutes, then drain and roughly chop.
Add the chopped shallots, garlic, lemongrass, ginger, turmeric, kaffir lime leaves, soaked chilies, Thai red chili (if using), ground spices, white pepper, and shrimp paste (if using) to a blender or food processor.
Blend the mixture into a smooth paste, adding water or vegetable oil, one tablespoon at a time, to achieve the desired consistency.
Transfer the curry paste to an airtight container and store in the refrigerator for up to 1 week, or freeze in portions for up to 3 months.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1091 mg | 23% | |
*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.
