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Aromatic golden curry paste in ceramic bowl garnished with red Thai chilies and surrounded by traditional ingredients

Thai Yellow Curry Paste Recipe

Susie Thompson
Prepare for a culinary adventure with our authentic Thai Yellow Curry Paste recipe. This flavorful blend of aromatic spices and herbs is the foundation of many beloved Thai dishes. It adds depth, warmth, and a vibrant yellow hue to your curries, soups, and stir-fries. With this homemade paste, you can control the quality and freshness of the ingredients, ensuring an unforgettable dining experience. Dive into this recipe and discover how easy it is to create a versatile and essential component of Thai cuisine right in your kitchen.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Sauces and Paste
Cuisine Thai
Servings 1 cup
Calories 50 kcal

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.

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Nutrition

Serving: 1-2 tbsCalories: 50kcalCarbohydrates: 5gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2.5gSodium: 150mgFiber: 1gSugar: 1g
Keyword Yellow Curry Paste
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