Yellow Thai Curry Paste Recipe
A vegetarian Thai recipe with stalks lemongrass - chopped, inch galangal - or ginger, onion - roughly chopped. Ready in 20 min, serves 1.
Curated byChatchai Siri🇹🇭
- 1
To make the Yellow Thai Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 10 minutes
dry red chilli - soaked in water for 15 minutes(4) - 2
Once soaked, strain and set aside
dry red chilli - soaked in water for 15 minutes(4) - 3
In a small skillet, roast the coriander seeds, cumin seeds and whole pepper for a few minutes until fragrant
dry red chilli - soaked in water for 15 minutes(4)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black pepper corns(1 teaspoon) - 4
Turn off the heat and allow it to cool
- 5
In a mixer grinder, combine all the ingredients - whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chillies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water
inch galangal - or ginger(1)dry red chilli - soaked in water for 15 minutes(4)sprig kaffir lime leaves - or basil leaves(1)cloves garlic(6)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black pepper corns(1 teaspoon) - 6
The yellow curry paste should be thick and not watery
dry red chilli - soaked in water for 15 minutes(4) - 7
The yellow curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes
- 8
The Thai Yellow Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months
Nutrition Facts
Per serving
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Yellow Thai Curry Paste Recipe
A vegetarian Thai recipe with stalks lemongrass - chopped, inch galangal - or ginger, onion - roughly chopped. Ready in 20 min, serves 1.
Curated byChatchai Siri🇹🇭
Directions
8 steps- 1
To make the Yellow Thai Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 10 minutes
dry red chilli - soaked in water for 15 minutes(4) - 2
Once soaked, strain and set aside
dry red chilli - soaked in water for 15 minutes(4) - 3
In a small skillet, roast the coriander seeds, cumin seeds and whole pepper for a few minutes until fragrant
dry red chilli - soaked in water for 15 minutes(4)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black pepper corns(1 teaspoon) - 4
Turn off the heat and allow it to cool
- 5
In a mixer grinder, combine all the ingredients - whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chillies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water
inch galangal - or ginger(1)dry red chilli - soaked in water for 15 minutes(4)sprig kaffir lime leaves - or basil leaves(1)cloves garlic(6)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black pepper corns(1 teaspoon) - 6
The yellow curry paste should be thick and not watery
dry red chilli - soaked in water for 15 minutes(4) - 7
The yellow curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes
- 8
The Thai Yellow Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months
About this recipe
A vegetarian Thai recipe with stalks lemongrass - chopped, inch galangal - or ginger, onion - roughly chopped. Ready in 20 min, serves 1.
Nutrition Facts
Per serving (1 serving)
Rate this recipe
