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Although making your own Thai Yellow Curry Paste from scratch seems intimidating, this recipe breaks it down into manageable steps. You'll never have to buy store bought curry paste again and the effort is well worth the rewards. | www.megiswell.com

Thai Yellow Curry Paste

Although making your own Thai Yellow Curry Paste from scratch seems intimidating, this recipe breaks it down into manageable steps. You'll never have to buy store bought curry paste again and the effort is well worth the rewards.

Course Main Dishes
Cuisine Thai Cuisine
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings 2 cups
Author Megan Wells

Ingredients

  • 2 shallots unpeeled
  • 4 heads of garlic, unpeeled with the tops cut off or you can use 40 pre-peeled garlic cloves
  • 1 inch of galangal peeled and thinly sliced
  • 1 inch of ginger peeled and thinly sliced
  • 1 teaspoon coriander seeds
  • 10 dried red Thai chiles
  • 5 lemongrass stalks thinly sliced
  • 3 tablespoons cilantro roots or stems thinly sliced
  • 2 tablespoons shrimp paste
  • 3 tablespoons ground turmeric
  • 3 tablespoons curry powder
  • 1.5 tablespoons kosher salt

Instructions

  1. Poor 2 cups of boiling water into a bowl with the dried chiles. Let the chiles soak while you prepare all the other ingredients.
  2. Cut the tops off the garlic heads. Wrap the shallots and garlic in a foil package and add to a skillet over medium-high heat. Cook for 25 minutes, flipping once midway through.
  3. Let the package sit for 10 minutes or until cool enough to handle. Squeeze the garlic out of the husks and roughly chop them. Peel the shallots and roughly chop them.
  4. Arrange the galangal and ginger in a single layer on a piece of foil and fold it in half, making a flat package. Cook until soft, around 6 minutes, flipping once.
  5. Heat the coriander seeds in a pan until they begin to crackle and pop (about 1 to 2 minutes). Let cool and then grind with a mortar and pestle.
  6. Drain the chiles soaking in the bowl but reserve the soaking liquid.
  7. Place the chiles in the bowl of a food processor and pulse until they have been chopped into fairly small pieces.
  8. Add the lemongrass and pulse until they have reached a shredded consistency.
  9. Add the cilantro and pulse. Add the galangal and ginger and pulse until they are finely chopped and incorporated.
  10. Add the garlic and shallots and pulse until they are finely chopped and are fully incorporated.
  11. Add the shrimp paste and pulse until it is incorporated. You might have to add a tablespoon of the reserved chile soaking liquid to make the mixture move.
  12. Add the roasted and ground coriander, turmeric, curry powder, and salt and pulse until fully incorporated, pausing occasionally to scrap the sides. If needed, add the reserved chile soaking liquid a tablespoon at a time until the mixture is relatively smooth and paste-like (about 2 to 3 tablespoons).

Recipe Notes

Use immediately or store the curry paste in 1/2 cup portions in the freezer. My recipe for Thai Yellow Curry with Chicken calls for 1.5 cups but it is a HUGE amount so the 1/2 cup is more appropriate for smaller serving sizes.

I end up making double batches and freezing large amounts of curry paste, providing me with easy meals throughout the year.