Thai•gourmet
Thai Yellow Curry Paste
Yellow curry paste is a masterful blend of aromatic, citrusy seasonings and spicy chile peppers. It’s sweet, spicy, and savory all in one!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
8
- 40 small dried red chiles ((See Note 1))
- 1 tsp kosher salt
- 4 clove garlic
- 2 lemongrass
- 3 shallots
- 6 inch fresh ginger (peeled)
- 1+1/2 tbsp shrimp paste
- 2 tbsp curry powder
- 1 tbsp coriander seeds
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 cup water
Instructions
- 1
Soften the chiles in a bowl with hot water for 3 minutes.
- 2
Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
- 3
Transfer the drained chiles, salt, garlic, lemongrass, shallots, ginger, shrimp paste, curry powder, spices to a food processor. Pulse to chop and add water. Purée until a thick paste. Use more water if you prefer a smoother, thinner texture.
- 4
Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.