Yellow Curry Paste Recipe

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.

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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!

Ingredients

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)
• Lemongrass
• Red shallots
• Garlic
• Coriander
• Chilies
• Lime
• Coconut palm sugar
• Miso paste (or powder)
• Cumin seeds
• Coriander seeds
• Turmeric powder
• Cloves
• Cinnamon

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!

Instructions

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.

Storing

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.

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

Gus

Making your own 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.

5 from 7 votes

Print Recipe

Prep Time 10 mins

Total Time 10 mins

Course Preparation, Sauce

Cuisine Thai, Whole Foods Plant-Based

Servings 6 Servings

Calories 31 kcal

Equipment

Immersion blender

Ingredients

 

CupsMetric

 

1x2x3x

• 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

Optional:

• sea salt

Directions

 

• 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

Video

Notes

If you are making a big batch to freeze, a good, powerful food processor will work well. Also, I recommend using a powerful immersion blender which does a good job even for smaller amounts.

Nutrition Facts

Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 82mgPotassium: 94mgFiber: 1gSugar: 2gVitamin A: 68IUVitamin C: 9mgCalcium: 29mgIron: 1mg

Keyword curry, curry paste, Thai Curry, yellow curry

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Food safety

We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• 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 point 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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