International•gourmet
Yellow Curry Paste
This homemade Thai yellow curry paste is mild but flavourful. The recipe makes enough for 2 batches of a 4 serving curry, and any extra can be frozen.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.7 oz mild dried chilies (cut into ½-inch chunks (see note 1))
- 1 Tbsp coriander seeds (toasted)
- 1½ tsp cumin seeds (toasted)
- ½ tsp white peppercorns
- 1 tsp salt
- 1 Tbsp curry powder ((see note 2))
- 1 stalk lemongrass (bottom half only, finely chopped)
- 2 Tbsp ginger (finely chopped)
- 2 Tbsp galangal (finely chopped)
- 1 Tbsp fresh turmeric (finely chopped)
- 6 cloves garlic (finely chopped)
- ½ cup shallots (finely chopped)
- 2 tsp fermented shrimp paste (omit if vegetarian)
Instructions
- 1
Add the chilies to a coffee or spice grinder and grind into a powder.
- 2
In a stone mortar and pestle, add coriander seeds, cumin seeds, and white peppercorns; grind into a powder. Remove and set aside in a bowl; add curry powder to this bowl.
- 3
Add lemongrass, galangal, ginger, turmeric and salt to the mortar and pound into a paste. When the mixture feels too wet, add the dry spices to help absorb the liquid and continue to pound into a fine paste.
- 4
Add ground chilies, shallots, and garlic; pound into a fine paste. Add shrimp paste and pound to mix.