Thai Yellow Curry Paste

Ingredients

• 4 dried red chilies, deseeded and soaked in warm water (8g / 0.3oz) 4 dried red chilies, deseeded and soaked in warm water (8g / 0.3oz)
• 2 shallots, roughly chopped (60g / 2.1oz) 2 shallots, roughly chopped (60g / 2.1oz)
• 4 cloves of garlic (12g / 0.4oz) 4 cloves of garlic (12g / 0.4oz)
• 1 lemongrass stalk, white part only, thinly sliced (40g / 1.4oz) 1 lemongrass stalk, white part only, thinly sliced (40g / 1.4oz)
• 1 thumb-sized piece of ginger, peeled and sliced (20g / 0.7oz) 1 thumb-sized piece of ginger, peeled and sliced (20g / 0.7oz)
• 1 thumb-sized piece of galangal, peeled and sliced (20g / 0.7oz) 1 thumb-sized piece of galangal, peeled and sliced (20g / 0.7oz)
• 1 tablespoon ground turmeric (6g / 0.2oz) 1 tablespoon ground turmeric (6g / 0.2oz)
• 1 teaspoon ground coriander (2g / 0.07oz) 1 teaspoon ground coriander (2g / 0.07oz)
• 1 teaspoon ground cumin (2g / 0.07oz) 1 teaspoon ground cumin (2g / 0.07oz)
• 1 teaspoon shrimp paste (5g / 0.2oz) 1 teaspoon shrimp paste (5g / 0.2oz)
• 1 tablespoon vegetable oil (15ml / 0.5fl oz) 1 tablespoon vegetable oil (15ml / 0.5fl oz)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 14g, 3g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Drain the soaked dried chilies and roughly chop them.
2. 2.
   In a mortar and pestle or a food processor, combine the chopped chilies, shallots, garlic, lemongrass, ginger, galangal, ground turmeric, ground coriander, ground cumin, and shrimp paste.
3. 3.
   Grind or process the ingredients until a smooth paste forms.
4. 4.
   Heat the vegetable oil in a pan over medium heat.
5. 5.
   Add the curry paste to the pan and cook for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste.
6. 6.
   Remove from heat and let the paste cool completely.
7. 7.
   Transfer the Thai Yellow Curry Paste to an airtight container and store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before slicing and use only the white part for the paste.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Shrimp paste — If you prefer a vegetarian or vegan version, you can omit the shrimp paste or replace it with a small amount of miso paste for umami flavor.

Tips & Tricks

• For a spicier paste, increase the number of dried red chilies.
• Toasting the ground spices before adding them to the paste enhances their flavors.
• Adjust the consistency of the paste by adding a little water if needed.
• Freeze the paste in ice cube trays for convenient portioning.
• Experiment with adding other Thai herbs like kaffir lime leaves or Thai basil for additional flavor dimensions.

Serving advice

Use the Thai Yellow Curry Paste as a base for Nam prik gaeng karee, a traditional Thai curry dish. Add it to coconut milk, vegetables, and protein of your choice for a delicious and aromatic curry experience. Serve it with steamed jasmine rice or noodles.

Presentation advice

Garnish the Nam prik gaeng karee with fresh cilantro leaves and a squeeze of lime juice for a vibrant and appetizing presentation. Serve it in a traditional Thai bowl or on a decorative plate to enhance the visual appeal.