Thai Yellow Curry Paste
Thai Yellow Curry Paste is made with spicy, salty, and citrusy Asian flavors to strike the perfect balance. Make it in just 15 minutes!
- 40 small dried red chiles (See Note 1)
- 1 teaspoon kosher salt
- 4 cloves garlic
- 2 lemongrass
- 3 shallots
- 6 inch fresh ginger peeled
- 1 ½ tablespoon shrimp paste
- 2 tablespoon curry powder
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ¼ cup water
Soften the chiles in a bowl with hot water for 3 minutes.
Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
Transfer the drained chiles, salt, garlic, lemongrass, shallots, ginger, shrimp paste, curry powder, spices to a food processor. Pulse to chop and add water. Purée until a thick paste. Use more water if you prefer a smoother, thinner texture.
Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.
Adapted from Sujet Saenkham's Spice I Am.
- I use Tien Tsin chile peppers, also known as Chinese Red Peppers or Tianjin peppers found in the Asian food section of your market or any Asian store OR substitute using Chiles de Arbol found in the Mexican food section of your local market.
- This makes 2 cups total. I use 4 tablespoons per recipe. Servings are 8 (32 tablespoons total)
Sodium: 396mg | Calcium: 35mg | Vitamin C: 3mg | Vitamin A: 681IU | Sugar: 2g | Fiber: 2g | Potassium: 157mg | Cholesterol: 32mg | Calories: 40kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 7g | Iron: 1mg