62min 4 ppl
Thai Yellow Curry Paste
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 5 steps
Medium: 31–60 min or 7–12 steps
120 kcalper person
Protein 2g
Carbs 9g
Fats 8g
About this dish
A milder, golden curry paste built on turmeric and warm curry spices rather than heat — the base for a gentle, creamy Thai yellow curry.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Thai shallotspeeled and roughly chopped5
- Garlic clovespeeled6 cloves
- Galangalpeeled and thinly sliced15 g
- Lemongrass stalkstough outer layers removed, finely sliced2 stalks
Spices & Seasonings
- Dried Red Chilliessoaked in warm water for 10 minutes, drained4
- Ground Turmeric1 tbsp
- Curry Powder1 tbsp
- Coriander Seedstoasted1 tsp
- Cumin Seedstoasted1 tsp
- White pepper1 tsp
- Salt1 tsp
Oils & Condiments
- Vegetable Oilto loosen the paste2 tbsp
Utensils
- Mortar and pestle
- Frying pan
- Chopping board
- Sharp knife
Method
1
Toast the coriander seeds and cumin seeds in a dry frying pan over medium heat for 2 minutes until fragrant, then tip into a mortar.
Approx. 3 minutes
2
Grind the toasted seeds with the turmeric, curry powder, white pepper and salt to a fine powder.
Approx. 3 minutes
3
Drain the soaked chillies and finely slice them with the shallots, garlic, galangal and lemongrass.
Approx. 10 minutes
4
Add the chillies, shallots, garlic, galangal and lemongrass to the mortar in batches, pounding each addition to a paste before adding the next.
Approx. 15 minutes
5
Pound in the ground spice mix and vegetable oil until the paste is smooth with no large pieces remaining.
Approx. 5 minutes
