Yellow Thai Curry Paste Recipe
Yellow Thai Curry Paste is an essential ingredient in Thai cuisine, known for its vibrant color and fragrant flavor. This homemade paste is perfect for making traditional yellow Thai curry and other Thai-inspired dishes. Fresh ingredients combined with the perfect blend of spices make this recipe a must-try.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Lemongrass (Stock) | 5 stalks | Chop finely |
| Galangal (or Ginger) | 1 piece | Peel and slice thinly |
| Onion | 1 medium | Chop finely |
| Dried Red Chilies | 4 whole | Soak in warm water for 15 minutes |
| Kaffir Lime Leaves (or Basil Leaves) | 1 sprig | Fresh, chopped |
| Garlic Cloves | 6 cloves | Peel |
| Coriander Seeds | 1 tablespoon | Toasted lightly |
| Cumin Seeds | 1 teaspoon | Toasted lightly |
| Whole Black Pepper | 1 teaspoon | Whole |
| Turmeric Powder | 1/4 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 1 batch (about 1/2 cup of curry paste)
Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Instructions:
-
Soak the Dried Red Chilies:
Start by soaking the dried red chilies in warm water for about 15 minutes. Once softened, drain the water and set the chilies aside. -
-
Toast the Spices:
In a small frying pan, add the coriander seeds, cumin seeds, and whole black pepper. Toast them over medium heat for about 2 minutes, stirring occasionally to prevent burning. Once they’re fragrant and slightly darkened, turn off the heat and let them cool down. -
Grind the Paste:
In a blender or food processor, add the soaked dried red chilies, toasted spices (coriander, cumin, and black pepper), lemongrass, galangal (or ginger), garlic cloves, and kaffir lime leaves. Add a pinch of salt and a small amount of water. Blend until the mixture forms a smooth paste. Be careful not to add too much water — the paste should be thick and fragrant. -
Storage:
You can store this curry paste in an airtight container in the refrigerator for up to 6 months. It’s perfect for making curry or as a flavor base in soups, stews, and stir-fries.
Tips:
- For a milder paste: Reduce the number of dried red chilies or deseed them before soaking.
- Galangal vs Ginger: Galangal provides a more authentic flavor, but if unavailable, ginger can be used as a substitute.
- Consistency: Adjust the amount of water depending on the desired thickness of your curry paste. It should not be too runny.
Enjoy your homemade yellow Thai curry paste in your next Thai dish, and experience the bold, aromatic flavors it brings to your cooking!
