Making your own Thai Yellow Curry Paste is always ten times better than using store-bought. It lasts in your fridge and you can add it to many one-pot dishes apart from curries, ensuring you have a flavorful meal.
If you have ever tried making a curry at home and are like I was a couple of years ago, you most likely have been using store-bought paste. Making it from scratch is the next f-level!
A variety of ingredients is needed to make a Thai Yellow Curry Paste, but they are easily found in ethnic shops. Some of them are dry and some fresh.
- Galangal root (Thai ginger/alternatively regular ginger)
- Red shallots
- Coconut palm sugar
- Miso paste (or powder)
- Cumin seeds
- Coriander seeds
- Turmeric powder
Probably the most difficult to find one is the Galangal root, also called Thai Ginger. I thought it was hard to get until I asked for it at China Town.
If you can't find Galangal, go for ginger root, don't let that stop you!
So, how to make yellow curry paste? The answer is easy, most of the job happens in the supermarket, amazon, or ethnic store, buying the ingredients, the rest happens in only two steps.
Start grinding the dry spices in a coffee grinder or immersion blender. You can also use a mortar and pestle.
Secondly and lastly, add the rest of the ingredients and blend until you have a thick but smooth paste.
Hint: If you are using a jug blender, you may need help it adding some liquid. If you use the curry paste right away, you can add some coconut milk to this recipe.
If you want to make a big batch, it does freeze well. Use a food processor, which will save you plenty of time.
Using your Curry
Now that you have made your Homemade Curry, you should be super proud! You are ready to use it in a magnificent dish! See below how to make:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Yellow Curry Paste
- 2 Tablespoons galangal cleaned and sliced
- 2 Tablespoons lemon grass bottom 4 inches (10 cm), sliced
- 2 Tablespoons red shallots Thinly sliced
- 3 Tablespoons garlic Thinly sliced
- 1 Tablespoon coriander root cleaned well, cut into small pieces
- 3 Thai long chilies or use yellow or orange chilies
- 1 lime zest and juice
- ¼ teaspoon ground dry Thai hot chili
- 2 teaspoons coconut sugar
- 2 teaspoons miso paste or powder
- 1 tablespoon cumin seeds ground
- 1 teaspoon coriander seeds ground
- 1 teaspoon turmeric powder
- ½ teaspoon cloves ground
- ½ teaspoon cinnamon ground
- 1-3 tablespoons water
- Grind the dry spices separately in a coffee grinder, immersion blender or mortar and pestle to make sure they are fine. Include miso if using powder, if useingpaste mix during the next step.¼ teaspoon ground dry Thai hot chili, 2 teaspoons miso, 1 tablespoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon turmeric powder, ½ teaspoon cinnamon, sea salt, ½ teaspoon cloves
- Then add the rest of the ingredients and blend until you have a thick and smooth paste.2 Tablespoons galangal, 2 Tablespoons lemon grass, 2 Tablespoons red shallots, 3 Tablespoons garlic, 1 Tablespoon coriander root, 3 Thai long chilies, 1 lime, 2 teaspoons coconut sugar
- If using a jug blender, you will need to add a little liquid to get it to blend, so if you're making green curry, if you are using the curry paste right away, you can add some of the coconut milk from the recipe.1-3 tablespoons water
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