Thai Yellow Curry Paste
 
Prep time
Total time
 
A gorgeous yellow curry paste for use in a Yellow Thai Curry.
Author:
Recipe type: Sauce/Condiment
Cuisine: Indian/Asian/Thai
Yield: ¾ cup
What You Need
  • 6 large dried red chilies
  • 2 t whole coriander seeds
  • 1 t whole cumin seeds
  • 3 T chopped lemongrass
  • 2 T chopped turmeric root(sub: 1 t curry powder and 1 t ground turmeric)
  • 2 T chopped shallots
  • 2 T chopped garlic
  • 1 T chopped galangal
  • 1 T chopped ginger or coriander root
  • 2 t chopped kaffir lime peel (or sub 1 t regular lime peel)
  • 10 whole black peppercorns
  • 1 t shrimp paste or salt (can also sub with )
How You Make It
  1. Stem and seed dried chilies. Soak in warm water for 15 mins, drain and roughly chop.
  2. Dry-roast the coriander and cumin seeds, then grind to a fine powder.
  3. Grind the peppercorns.
  4. Peel and roughly chop the ginger and galangal.
  5. Chop the lemongrass.
  6. Peel and chop the fresh turmeric root, if using.
  7. To the food processor, add the dried and fresh chilies, ginger, shallots and garlic.
  8. Process until fine.
  9. Add the coriander and cumin seeds, as well as the turmeric, galangal and ginger.
  10. Process once more, scraping down the sides as necessary.
  11. Lastly, add the kaffir lime peel, pepper and shrimp.
  12. Process until the paste is smooth.
Notes
You may substitute zest from ½ lime and ½ lemon if unable to find kaffir lime peel.
If you are unable to find galangal, add and extra teaspoon of ginger.
Fresh turmeric root is really what gives this paste the fantastic yellow color. If you cannot source fresh root, then the curry and turmeric powders are a good substitute, but you may not quite achieve the same color.
Be careful when roasting the spices that they don't burn - this will leave you with a bitter-tasting paste.
Recipe by Veggiemental at https://veggiemental.com/thai-yellow-curry-paste/