Homemade Thai Yellow Curry Paste

Creating Thai Yellow Curry Paste is simple with our recipe. Using a food processor, achieve ideal texture and flavor effortlessly. Ideal for enhancing curry noodles and soups, this paste offers a fresh, vibrant taste and is excellent for freezing.

5 from 2 votes

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Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: portions

Calories: 18kcal

Author: Deborah Rainford

Ingredients

4 cloves garlic, peeled
2 stalks lemongrass, bruised with the back of a knife and thinly sliced
2 shallots, peeled and halved
4- inch piece of ginger, peeled and chopped
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, tamari, or coconut aminos (choose based on dietary needs)
Zest and juice of 2 limes
4-6 dried red chilies

Instructions

Prepare Ingredients: Start by prepping your ingredients as listed to ensure a smooth blending process. This includes peeling the garlic and ginger, bruising and slicing the lemongrass, peeling and halving the shallots, and chopping the ginger.
Combine Ingredients: Place all prepared ingredients into the bowl of a food processor.
Blend to Desired Consistency: Pulse and then blend continuously until you achieve a chunky paste. For a smoother paste, blend for a longer period.
Storage: Transfer the paste into a ziplock bag or a reusable container suitable for freezing. Flatten the bag to spread the paste evenly, making it easier to break off what you need later.
Freeze: Freeze the curry paste. When needed, break or cut off the required amount for your recipe, and return the rest to the freezer.

Notes

Black Cumin Seeds: These are distinct from regular cumin seeds and have a more complex flavor. Regular cumin can be substituted if unavailable, but start with a slightly smaller amount and adjust to taste.
Lemongrass Preparation: Bruising the lemongrass before slicing helps release more of its oils and flavors.
Adjusting Heat: The number of dried red chilies can be adjusted based on your heat preference. Remember, the seeds contribute significantly to the heat, so remove them if you prefer a milder paste.
Usage: This versatile paste can be used immediately in recipes or frozen for future use.

Nutrition

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