Gaeng Garee Paste พริกแกงกะหรี่ Thai Yellow Curry Paste
Every great Thai curry begins long before the coconut milk goes in. It begins here, with a mortar and pestle and a pile of fresh and dried aromatics being pounded into a fragrant, vivid paste that smells like nothing else on earth. Homemade yellow curry paste is one of those things that completely changes your understanding of what Thai curry can taste like. Richer, more complex, more alive than anything from a jar. Warm with turmeric and cumin, bright with lemongrass and galangal, and carrying the ancient spice trade history of southern Thailand in every spoonful. Make a batch, use what you need, and freeze the rest. Your future self will thank you
Equipment
- Large granite mortar and pestle (preferred) or food processor
- Small oven or dry skillet
- Airtight glass jar or freezer bags for storage
Ingredients
- 2 tablespoons coriander seeds or powder
- 1 tablespoon cumin seeds or powder
- 1 teaspoon whole black peppercorns
- 2 tablespoons turmeric powder
- 2 teaspoons curry powder
- 10-12 dried Thai chilies soaked and chopped
- 1 small shallot chopped
- 5 cloves garlic chopped
- 1 stalk lemongrass chopped
- 1- inch piece galangal chopped
- Zest of 1 lime
- 2 tablespoons shrimp paste
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
Instructions
- Toasting the Spices for Maximum Flavor:To begin, toast the coriander seeds, cumin seeds, and black peppercorns in a dry skillet over medium heat. Stir constantly until they become fragrant, about 2-3 minutes. This step enhances the flavors of the spices, making your curry paste more aromatic. Once toasted, grind the herbs into a fine powder using a spice grinder or mortar and pestle. Set aside.
- Prepare the Chilies and Aromatics:Next, soak the dried Thai chilies in warm water for 10 minutes until they soften. Drain and chop them finely. Combine the chopped chilies with shallots, garlic, lemongrass, galangal, and lime zest in a food processor. Blend until you get a coarse mixture. This step ensures the flavors are well-incorporated, providing a robust base for your curry paste.
- Add the ground spices, turmeric powder, curry powder, shrimp paste, fish sauce, and vegetable oil to the food processor. Blend everything until you achieve a smooth and consistent paste. This process might take a few minutes, and you may need to scrape down the sides of the processor occasionally. This step combines all the ingredients, resulting in a rich and flavorful curry paste ready for use.
- Store and Use:Transfer the Yellow curry paste to an airtight container and store it in the refrigerator for up to one week or freeze for up to three months. This paste is the perfect base for a variety of Thai dishes, from curries to soups, adding an authentic touch to your meals.
Video
Notes
- Mortar and pestle vs food processor. A large granite mortar and pestle is the traditional tool and produces a paste with a texture and depth that a food processor cannot fully replicate. The pounding breaks down the fibers of the lemongrass and galangal in a way that blending does not, releasing more of their essential oils and producing a paste that is more fragrant and more fully integrated. That said, a food processor produces an excellent paste and is a completely valid choice for everyday cooking. If using a food processor, add the oil and a splash of water to help it blend smoothly and scrape down the sides frequently.
- The order of pounding matters. If using a mortar and pestle, always start with the hardest, most fibrous ingredients and work toward the softer ones. Begin with lemongrass and galangal, pound to a rough paste, then add chilies, then shallots and garlic, then the dried spices and shrimp paste last. This order ensures everything is fully broken down and integrated.
- Soak the dried chilies. Soaking in warm water for 15 minutes softens the dried chilies and makes them much easier to pound or blend into a smooth paste. Removing the seeds before soaking reduces the heat level significantly. Keep the seeds in for a hotter paste.
- Roast the shrimp paste. Wrapping the shrimp paste in a small piece of foil and roasting it directly over a gas flame or in a dry skillet for 5 minutes before adding it to the paste deepens its flavor enormously. It smells quite strong during this step. Open a window. The result is worth it.
- The spices are the story. The turmeric, cumin, cardamom, and cinnamon in this paste tell you exactly where yellow curry came from — the spice trade routes of southern Thailand, carried by Indian and Muslim merchants who changed Thai cooking forever. No other Thai curry paste contains this combination of dried spices. It is a fingerprint of history.
- How much to use. This recipe makes approximately half a cup of paste, enough for 3 to 4 batches of curry. Use 2 to 3 tablespoons per batch. Start with 2 and add more to taste after blooming.
- Storage. Refrigerate in an airtight jar for up to 2 weeks. Freeze in tablespoon-sized portions in an ice cube tray, then transfer to a freezer bag. Frozen curry paste keeps for up to 3 months and goes directly from freezer to hot wok with no thawing required.
Nutrition
Serving: 12 tbsCalories: 28kcalCarbohydrates: 3gProtein: 0.5gFat: 1.5gSodium: 180mgFiber: 0.5gSugar: 1g
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