Thai Yellow Curry Paste
The secret to great Thai food is creating layers of flavor by breaking down something that we might think of as simple and letting it shine. Get out of the “add this and a splash of that” way of cooking and create elements, or building blocks. For instance, a curry paste becomes the flavor foundation for a variety of dishes, whether you’re making a soup, a sauce or stir-fried rice.
Makes: 1 pint
Recipes that use this recipe:
Thai Yellow Curry Soup with Chicken and Rice Noodles
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2016 | Issue #111
- 1 1/2 tablespoon coriander seeds, whole available at Savory Spice Co.
- 3/4 teaspoon cumin seeds, whole, organic available at Savory Spice Co.
- 1/4 teapoon cardamom seeds, whole available at Savory Spice Co.
- 1 each star anise, pod available at Savory Spice Co.
- 1 teaspoon salt, kosher
- 1 each lemongrass, fresh
- 2 ounce ginger, fresh, peeled and sliced
- 1 ounce galangal root, fresh peeled and sliced
- 2 each turmeric root, fresh peeled
- 1 head garlic, fresh, peeled
- 4 each shallots, fresh, peeled
- 1 - 10 each chilies, Thai, red, dried, depending on heat level desired
- 1 tablespoon shrimp paste (Kapi Kung)
- In a sauté pan or skillet over medium heat, add the coriander, cumin, cardamom seeds and star anise pod. Shaking the pan, toast the spices until they start to pop, releasing their aromatic oils, about 3 – 4 minutes. Remove the spices from the pan, letting them cool, while preparing the other ingredients.
- Traditionally, a curry paste would be mashed in a mortar and pestle to break down the ingredients, releasing their flavor oils and creating texture. This takes more time, but the results are incredible. Process each of the ingredients in a large mortar and pound or smash with a pestle until ground fine. Transfer to a bowl and continue with the next ingredient. Then mix all the ingredients together well.
- The modern way to make curry paste is using a food processor. First, grind the toasted spices with the salt in a spice grinder or clean coffee grinder. Add this to the bowl of a food processor, followed by the lemongrass, ginger, galangal root, turmeric, garlic, shallots, chilies (using one for ultra-mild, four for mild or 10 for very hot, depending on your taste and heat tolerance) and shrimp paste.
- Add the lid, pulsing to further grind up the ingredients. Scrape down the sides of the bowl periodically. Leave the motor running to make a fine paste mixture.
- If sealed and refrigerated, this curry paste will last for at least a week, or up to six months if frozen.
Vegan Recipe Option:
One can omit shrimp paste and substitute fermented chili and | or garlic paste.
Recipes that use this recipe:
Thai Yellow Curry Soup with Chicken and Rice Noodles
Vegan Recipe Option:
One can omit shrimp paste and substitute fermented chili and | or garlic paste.
