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This Thai yellow curry paste is very easy to make. Goes well with vegetables, sea food, poultry and meat has full of flavour with very mild chilli spice.  Fried  curry paste keeps for up to 2 months in the refrigerator.


Preparations time plus cooking times; 25 minutes.

Makes about 355g.

20 g dried, mild long red chillies ( Kashmir chillies)
200 g onion, peeled and coarsely chopped
30 g  stalks lemon grass, white part only, peeled and coarsely chopped
26 g fresh root galangal, washed and sliced
18 g (3-4) garlic cloves, peeled
10 g coriander root with stem, washed and coarsely chopped
3 level tsp ground turmeric
2 level shrimp paste
1tsp level ground coriander
1tsp level ground cumin
1tsp level ground salt (I used Himalayan salt)
½ tsp level ground cinnamon
Soak the dried chillies into hot water for10-15 minutes.

Coarsely chop all ingredients and drain chillies, put in a food processor. Process all ingredients into a smooth paste. Not a grainy paste. Have to be very smooth paste. If necessary, add a small amount of water,½ table spoon at a time. Please do not use water too much. It will become a puree.

For fried (cook) yellow curry paste.

3-4 tab cooking oil ( I used coconut oil)
Heat frying pan or wok, place the 3 table spoons of cooking oil to fry the chilli paste for 4 to 5 minutes. Until the aroma  comes out and chilli paste cook. If necessary, add 1table spoon of cooking oil.

Store in air tight container and keep in the refrigerator for two month.

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