Thai Yellow Curry Paste
A building block sauce for a Thai Yellow Curry. This is the base ingredients to make a sauce or soup recipe.
| Servings | Prep Time |
| 12serving | 10minute |
| Cook Time |
| 2minute |
|
|
Ingredients
- 1 1/2tablespoon coriander seeds, wholeavailable at Savory Spice Co.
- 3/4teaspoon cumin seeds, whole, organicavailable at Savory Spice Co.
- 1/4teapoon cardamom seeds, wholeavailable at Savory Spice Co.
- 1each star anise, podavailable at Savory Spice Co.
- 1teaspoon salt, kosher
- 1each lemongrass, fresh
- 2ounce ginger, fresh,peeled and sliced
- 1ounce galangal root, freshpeeled and sliced
- 2each turmeric root, freshpeeled
- 1head garlic, fresh,peeled
- 4each shallots, fresh,peeled
- 1 – 10each chilies, Thai, red, dried,depending on heat level desired
- 1tablespoon shrimp paste (Kapi Kung)
Instructions
Toasting Spice Direction:
- 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.
Mortar and Pestle Directions:
- 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.
Food Processor Directions:
- 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.
Storage Directions:
- If sealed and refrigerated, this curry paste will last for at least a week, or up to six months if frozen.
Recipe Notes
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.