Authentic Yellow Thai Curry Paste Recipe
Yellow Thai Curry Paste is a staple in Thai cuisine, known for its vibrant color and aromatic, flavorful blend of spices. This homemade curry paste serves as the perfect base for crafting the classic Thai Yellow Curry, renowned for its warm, rich flavor. The paste is made by combining ingredients like lemongrass, galangal, garlic, kaffir lime leaves, and a variety of spices to create a fragrant, delicious foundation for a range of Thai dishes.
This vegetarian-friendly paste can be used to enhance the flavor of soups, vegetable curries, stir-fries, and even Pad Thai. It’s a versatile component of Thai cooking that brings authentic taste to any dish. Whether you’re preparing a comforting curry or experimenting with new recipes, this Yellow Thai Curry Paste will elevate your meals with its distinctive flavor profile.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemongrass | 5 stalks, chopped |
| Galangal (or Ginger) | 1 inch, chopped |
| Onion | 1, roughly chopped |
| Dry Red Chilli | 4, soaked in water for 15 minutes |
| Kaffir Lime Leaves | 1 sprig (or substitute with basil) |
| Garlic | 6 cloves |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Pepper Corns | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
Prep Time
- 15 minutes
Cook Time
- 0 minutes
Instructions
-
Soak Dry Red Chilies: Start by soaking the dried red chilies in warm water for about 10 minutes, or until they soften. Once softened, strain the water and set the chilies aside.
-
Toast the Spices: In a small skillet, lightly roast the coriander seeds, cumin seeds, and black peppercorns over low heat. Stir occasionally until the spices become fragrant, about 2-3 minutes. Once roasted, remove the skillet from the heat and allow the spices to cool.
-
Blend the Paste: In a mixer or grinder, combine the soaked red chilies, roasted spices, chopped lemongrass, galangal, garlic cloves, kaffir lime leaves (or basil if using), and a pinch of salt. Add a few tablespoons of water as needed to help blend the ingredients into a smooth paste. The curry paste should have a thick consistency, not watery.
-
Store the Paste: Your fresh Yellow Thai Curry Paste is now ready to use! This paste can be used immediately in recipes such as vegetable curries, soups, or stir-fries. If you’re not using it right away, store the paste in an airtight container. It will keep well in the refrigerator for up to 2 weeks or can be frozen for up to 6 months for future use.
Tips:
- For an extra kick, you can adjust the number of dry red chilies based on your spice preference.
- If galangal is not available, ginger can be used as a substitute, though galangal has a more distinct, citrusy flavor.
- You can use this curry paste not just for curry, but as a flavorful marinade or base for soups and stir-fries.
This Yellow Thai Curry Paste brings the authentic taste of Thailand into your kitchen with minimal effort, making it a must-have in any home cook’s repertoire.
