Authentic Thai Yellow Curry Paste, แกงกะหรี่
Making authentic Thai yellow curry paste is more simple than it sounds. The bright yellow color with the bold taste of the curry paste requires a few aromatic spices, fragrant herbs, and Thai seasonings to give your homemade paste the most delicious and fresh for your Thai curry recipes.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 5-10 long dried chilis, deseeded & stems removed (wear gloves when handling hot chilis).
- 2 tsp salt
- 2 tsp whole white peppercorn
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp curry powder
- 3 tbsp fresh turmeric or 1 1/2 tablespoon turmeric powder
- 1 tbsp galangal, chopped small
- 2+1/2 tbsp lemongrass, finely chopped
- 3 tbsp garlic, chopped small
- 1/3 cup shallot, diced small
- 1 tsp kaffir lime zest or *substitute* 1/2 tsp regular lime zest + 1 kaffir lime leaves
- 1 tbsp shrimp paste
- 1/2-2 tsp water *as needed only
Instructions
- 1
Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dries the chilis, and use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar.
- 2
On a small skillet, toast white peppercorn, coriander, cumin, and fennel seeds on medium heat until fragrant. Once you hear a few seeds popping from the pan, turn the heat off, remove them, and let them cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.
- 3
Add all the ingredients into a small food processor and blend until a smooth paste forms. Add a very tiny amount of water if your paste is too dry. You shouldn't need to but don't use more than two tablespoons for the recipe.
- 4
Remove the paste for use. Done! Store unused paste in a glass jar, in the fridge for up to 10 days, and in the freezer for 4-6 months.
- 5
Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dries the chilis, and use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in the mortar.
- 6
On a small skillet, toast white peppercorn, coriander, cumin, and fennel seeds on medium heat until fragrant. Once you hear a few seeds popping from the pan, turn the heat off, remove them, and let them cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.
- 7
Add the chilis and salt into a mortar and pestle and pound into a paste.
- 8
Add galangal and lemongrass, and keep pounding until you have a smooth paste.
- 9
Add garlic and shallot, and kaffir lime zest; you guess it, pound away into a paste. (;
- 10
Add turmeric and the ground toasted spices. Keep going. You're building your biceps and forearm muscles! (; Almost done!
- 11
Finally, add the shrimp paste and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Refrigerate for up to 10 days. Refrigerate for up to 10 days. You can freeze the paste for up to 4-6 months.