Go Back
Thai yellow curry paste in jar
Print

Homemade Thai Yellow Curry Paste

Making your own Thai Yellow Curry Paste just got easy with this recipe. A food processor gives you the perfect texture and flavor. Perfect for curry noodles and soups. A fresh bright flavor and paste that is perfect for freezing.
Course Sauce
Cuisine Thai
Keyword Curry paste, easy sauce, sauce for noodles, Thai yellow
Prep Time 10 minutes
Cook Time 0 minutes
Servings 10 portions
Calories 18kcal
Author Deborah Thompson

Ingredients

  • 4 cloves garlic peeled
  • 2 stalks lemongrass bruised with the back of a knife
  • 2 shallots peeled and cut in half
  • 4- inch piece of ginger peeled
  • 1 teaspoon black cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon turmeric
  • 1 Tablespoon mild curry powder
  • 1 Tablespoon fenugreek seeds
  • 2 kaffir lime leaves fresh or dried
  • 2 Tablespoons fish sauce soy sauce for vegetarians, tamari for gluten-free
  • zest and juice of 2 limes
  • 4-6 dried red chillies

Instructions

  • Place all the ingredients in the bowl of a food and blend until a chunky paste forms.
  • Freeze the paste in a ziplock or reusable bag. Cut off what you need per recipe and keep the remaining paste frozen.