Yellow Thai Curry Paste Recipe
This vibrant and aromatic Yellow Thai Curry Paste is a key ingredient that can elevate your Thai-inspired dishes. Whether you’re making a flavorful curry, pad Thai, or soup, this homemade paste brings a depth of flavor that’s unmatched. Made with fresh herbs and spices, it’s versatile, easy to prepare, and can be stored for future use. Let’s dive into how you can make this fragrant and delicious paste at home!
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemongrass (chopped) | 5 stalks |
| Galangal (or ginger) | 1 inch |
| Onion (roughly chopped) | 1 |
| Dry Red Chilli (soaked in water for 15 minutes) | 4 |
| Kaffir Lime Leaves (or basil leaves) | 1 sprig |
| Garlic Cloves | 6 |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Pepper Corns | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 1 batch
Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Instructions
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Soak the Dry Red Chillies: Begin by soaking the dried red chillies in warm water for about 10 to 15 minutes until they become soft and pliable. Once they’ve softened, drain the water and set the chillies aside.
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Toast the Spices: In a small skillet, heat the coriander seeds, cumin seeds, and black peppercorns over medium heat. Roast them for a couple of minutes until the spices become fragrant. Remove from the heat and let them cool before using.
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Grind the Ingredients: Using a mixer or grinder, combine all of the ingredients to create the paste. Add the soaked red chillies, roasted spices (coriander, cumin, and black pepper), lemongrass, galangal (or ginger), garlic, kaffir lime leaves, and a pinch of salt. Gradually add a few tablespoons of water to help blend the ingredients into a smooth, thick paste.
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Check the Consistency: The curry paste should be thick and not watery. Adjust the amount of water if necessary, but be careful not to make it too runny.
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Store or Use: The freshly made Yellow Thai Curry Paste can be used immediately to prepare soups, vegetable curries, pad Thai, and many other Thai dishes. For longer storage, keep the paste in an airtight container in the refrigerator, where it will stay fresh for up to 2 weeks. Alternatively, store it in the freezer for up to 6 months for future use.
Tips:
- Galangal Substitution: If you can’t find galangal, ginger can be used as a substitute, although galangal has a more distinct flavor.
- Spice Level: You can adjust the spiciness of the curry paste by increasing or decreasing the amount of red chillies.
- Storage: Make a double batch and store some in the freezer for easy access to curry paste for your future recipes.
This homemade Yellow Thai Curry Paste is a fantastic way to add authentic Thai flavors to your cooking. It’s a great base for curries, noodle dishes, soups, or anything that could use a little bit of spice and aromatic depth. Enjoy creating vibrant, flavorful meals right from your own kitchen!
