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Homemade Yellow Curry Paste

Discover the vibrant and fragrant flavors of homemade yellow curry paste, a cornerstone of Thai cooking that elevates any dish with freshness and authenticity.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.7 oz mild dried chilies, cut into ½-inch chunks Feel free to adjust based on your spice preference
  • 1 tbsp coriander seeds, toasted
  • 1.5 tsp cumin seeds, toasted
  • 0.5 tsp white peppercorns
  • 1 tsp salt
  • 1 tbsp curry powder
  • 1 stalk lemongrass, bottom half only, finely chopped
  • 2 tbsp ginger, finely chopped
  • 2 tbsp galangal, finely chopped Fresh ginger can work in a pinch if you can’t find galangal
  • 1 tbsp fresh turmeric, finely chopped Use ground turmeric if fresh isn’t available
  • 6 cloves garlic, finely chopped
  • 0.5 cup shallots, finely chopped
  • 2 tsp fermented shrimp paste Omit for vegetarian version

Method
 

Preparation
  1. Add the chilies to a coffee or spice grinder and grind into a fine powder.
  2. In a stone mortar and pestle, add the coriander seeds, cumin seeds, and white peppercorns; grind into a powder.
  3. Add the freshly ground spices to a bowl and mix in the curry powder.
  4. Add the finely chopped lemongrass, galangal, ginger, turmeric, and salt to the mortar. Pound these together until they form a smooth paste.
  5. Add the ground chilies, shallots, and garlic to the mortar and pound together until it becomes a fine paste.
  6. Finally, add the fermented shrimp paste and pound until everything is well blended. Skip this step if you're vegetarian.

Notes

Store your yellow curry paste in an airtight container in the refrigerator for up to one week, or freeze for longer storage. It’s fantastic in curries, soups, or as a marinade.