thai curry paste - yellow

Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 yellow chilies, sliced (OR substitue 1-2 red chilies OR 1/2 to 1 tsp. dried crushed chili)
• 2 shallots, sliced (or 1/3 cup chopped cooking onion)
• 1 thumb-size piece of galangal, ginger, OR Thai ginger, sliced
• 4 cloves garlic
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cumin seeds
• 1/4 tsp. cinnamon
• 2 Tbsp. fish sauce
• 1/2 tsp. shrimp paste (available by the jar at Asian stores), OR substitute 1 more Tbsp. fish sauce
• 3/4 tsp. turmeric
• 1/3 tsp. white pepper (available in the spice section)
• 2 Tbsp. brown sugar
• 1 Tbsp. lime juice
• 1 Tbsp. tomato ketcup (OR tomato paste + 1/2 tsp. sugar)
• 1/4 to 1/3 can coconut milk (or just enough to keep the blades moving)

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
3. To use right away, place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1 cup chicken or vegetable stock, plus your ingredients (chicken & potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables. Add a little more coconut milk for more sauce, reserving at least 1/4 can for serving.
4. Always taste test for salt and sourness/sweetness after curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.
5. Before serving, stir in remaining coconut milk. Top the curry with fresh coriander and ENJOY!