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 and stews, 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!
We love making our sauces and preparations from scratch, as they deliver way more flavor, and you can keep them for months in the fridge.
Various ingredients are needed to make a Thai Yellow Curry Paste, but they are easily found in ethnic shops. Some of them are dry, and some are 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, and 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 immediately, 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:
The perfect Veggie Yellow Thai Curry, and of course, don't forget to pair it with aromatic Jasmine Rice. If you like to add some extra textures and protein, I recommend using my Crispy Tofu Recipe, to make a high protein vegan meal.
Check out both our Eggplant Green Thai Curry and the Massaman curry.
If you love curries, as we do, don't forget to try also our Indian curries, including a meltingly soft Eggplant Curry and a flavorful and light curried cauliflower, both made using curry masala.
We also love dhal, the red lentil Indian famous dish, made in minutes, delivering big flavor.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Yellow Curry Paste
- 2 Tablespoons galangal cleaned and sliced, or ginger root
- 2 Tablespoons lemon grass bottom 4 inches (10 cm), sliced
- 2 Tablespoons shallots red, Thinly sliced
- 3 Tablespoons garlic Thinly sliced
- 1 Tablespoon coriander stem, cleaned well, cut into small pieces
- 3 Thai chilies long, or use yellow or orange chilies
- 1 lime zest and juice
- ¼ teaspoon Thai hot chili dried, ground
- 2 teaspoons coconut sugar
- 2 teaspoons miso paste or powder
- 1 tablespoon cumin seeds, ground
- 1 teaspoon coriander seeds, ground
- 1 teaspoon turmeric ground
- 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 ensure they are fine. Include miso if using powder; if using miso paste, mix during the next step.
- Then add the rest of the ingredients and blend until you have a thick and smooth paste.
- 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.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Thanks for such a lovely and flavorful recipe. Homemade Curry Paste is definitely the best.
you are welcome Veena! Totally agree with you on that! We are glad that you enjoyed it!
Heather Perine says
Wow I've never though to make my own curry paste - but this looks too delicious to not try! Bet the kitchen smells wonderful after whipping up a batch of this 🙂
It is a true favorite in our house. We eat curries a couple of times per week, so homemade curry paste is the game changer!
Tawnie Kroll says
We make this curry paste all the time it's our favorite!! Thank you!!
It is also a favorite in the house! I am glad you guys are using it as much as we do!
Such a wonderful recipe to make at home! I love all those spices. The flavor sounds absolutely fantastic.
Oh my gosh thank you for this recipe. Always hard to find the yellow curry in the stores so I'm totally making it now!
Hi Wanda, we are glad you found the recipe helpful!