Description
Homemade Thai Yellow Curry Paste is a fresh, vibrant, and versatile paste perfect for curry noodles, soups, and other Southeast Asian dishes. Easy to prepare in a food processor and excellent for freezing.
Ingredients
- 4 cloves garlic, peeled
- 2 stalks lemongrass, bruised and thinly sliced
- 2 shallots, peeled and halved
- 4-inch piece of ginger, peeled and chopped
- 1 teaspoon black cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- 1 tablespoon mild curry powder
- 1 tablespoon fenugreek seeds
- 2 kaffir lime leaves, fresh or dried
- 2 tablespoons fish sauce, soy sauce, tamari, or coconut aminos
- Zest and juice of 2 limes
- 4–6 dried red chilies
Instructions
- Prep all ingredients: peel garlic and ginger, bruise and slice lemongrass, peel and halve shallots, chop ginger.
- Place all ingredients into a food processor.
- Pulse, then blend until a chunky paste forms. Blend longer for smoother consistency.
- Transfer to a ziplock bag or reusable container. Flatten to spread evenly for easy portioning.
- Freeze for future use. Break off required portions as needed.
Notes
- Black cumin seeds have a distinct flavor; substitute regular cumin if unavailable (start smaller and adjust).
- Bruising lemongrass releases oils for more flavor.
- Adjust dried chilies for desired heat; remove seeds for milder paste.
- Use immediately or freeze for future recipes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Food Processor
- Cuisine: Thai