Thai Yellow Curry Paste
Making your own authentic Thai Yellow Curry Paste at home is a snap. You're just a few minutes away from being able to enjoy restaurant-quality Thai Yellow Curry even on the busiest weeknights!
Ingredients
- 3 pieces dried red chili
- 2 inches fresh turmeric peeled and sliced (or 1 ½ tablespoons turmeric powder)
- 1 inch galangal grated (or fresh ginger)
- 3 stalks lemongrass white portion only, thinly sliced
- 5 small shallots peeled
- 5 cloves garlic peeled
- 3 stalks fresh cilantro
- 1 tablespoon curry powder
- 1 tablespoon coriander seeds
- 1 tablespoon Thai shrimp paste optional but recommended
- 1 cup water
Instructions
- 1. Rinse and soak the dried red chili for 30 minutes. After they have soaked, cut the chili into ½ inch pieces.
- 2. Place the red chili in a blender or food processor, followed by the turmeric, galangal, lemongrass, shallots, garlic, cilantro, curry powder, coriander seeds, and Thai shrimp paste (if using)
- 3. Pulse it a few times, then slowly add about a tablespoon of water at a time to blend the ingredients to a paste. (As soon as you get the consistency you want, stop adding water).
Notes
* Remove the seeds from the dried red chili to reduce the spiciness. As you cut them, shake the seeds out in the kitchen sink.
* Toast the coriander seeds for about a minute to amp up those flavors!
* The main purpose of the water is to help the blender or food processor blend the ingredients. As soon as the curry paste is blended evenly, stop adding water.
Nutrition
Serving: 1tablespoonCalories: 66kcalCarbohydrates: 9gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 8mgSodium: 222mgFiber: 1gSugar: 1g
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