Go Back
️ Easy Homemade Thai Yellow Curry Paste - Yellow curry paste: craft this vibrant and aromatic homemade Thai yellow curry paste with roasted aromatics. Perfect f

Easy Homemade Thai Yellow Curry Paste

Yellow curry paste: craft this vibrant and aromatic homemade Thai yellow curry paste with roasted aromatics. Perfect for rich and flavorful curries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 large shallots
  • 6 tablespoons avocado oil
  • 4 large heads of garlic
  • 6 -inch piece of fresh ginger
  • 5-20 whole dried Thai chili peppers
  • 1 1/2 tablespoons salt
  • 2-3 tablespoons turmeric
  • 2-3 tablespoons mild curry powder
  • 2 teaspoons roasted ground coriander
  • 3 tablespoons lemongrass paste

Method
 

  1. Preheat the oven to 350 degrees F (175 C).
  2. Prep the aromatics: Peel the shallots, drizzle with 2 tablespoons oil, and wrap in foil. Peel the ginger, slice thinly, drizzle with 2 tablespoons oil, and wrap in foil. Pull outer paper off garlic, cut pointy tops off, drizzle with 2 tablespoons oil, and wrap each head in foil.
  3. Bake the aromatics: Place all foil packets on a baking sheet. Bake for 15 minutes. Remove ginger (it should be soft), increase temperature to 400 F (200 C), and roast shallots and garlic for another 30 minutes until golden brown and fragrant. When cooled, squeeze garlic cloves out of paper.
  4. Soak the chilis: While aromatics roast, pour boiling water over chili peppers to rehydrate. Let them soak for 15 minutes. Drain the water.
  5. Make the paste: Combine roasted shallots, garlic, ginger, rehydrated chilis, salt, turmeric, mild curry powder, roasted ground coriander, and lemongrass paste in a food processor or blender. Add a splash of avocado oil if needed. Blend until a smooth paste forms, scraping down sides as necessary.

Notes

- For extra heat, increase the number of dried Thai chili peppers. For a milder paste, use fewer, or soak them longer to reduce their potency.
- Store the paste in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage (up to 3 months).
- If your paste is too thick, add an extra tablespoon of avocado oil while blending to achieve the desired consistency.
- When roasting the garlic, make sure the cloves are soft and easily squeezed out. If they are still firm, roast for a few more minutes.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.