Yeahhhhh...I've finally made that Yellow Thai Curry paste, I was thinking about making since I watched one of cookery episode of chef Reza 'Reza Spice Prince of Thailand'. I've been actually quite amazed to see that Thai ingredients already making their way into my kitchen, and we are really loving them now. That being said, it has been a long and winding road, learning to love Thai Cuisine. Thai flavours never meant for us, maybe because I never ventured in cooking real Thai food, also we weren't most the adventurous eaters, and once or twice I only used shop bought Thai Curry Paste, and whatever I did cook with that curry paste, we always found bland and boring as they are not 'Thai Spicy' or simply I didn't know how to choose right balance of flavours, especially in Thai Cuisine.
Thai Yellow-Orange Curry Paste
This homemade thai curry paste has tonnes more flavour than shop bought version.
- 2 Shallots skin removed and chopped
- 2 stalks lemongrass finely chopped
- 2 tbsp. Galangal chopped
- 5-6 Garlic cloves
- 1 tbsp. Fresh turmeric chopped
- 7-8 Fresh red chillies
- 6-7 kaffir lime leaves
- 1/2 tsp. Soy sauce
- 2-3 tbsp. Coconut milk
- 2 tbsp. Palm sugar paste
- 5-6 Coriander roots
- 1 tbsp. Cumin and Coriander seeds roasted
- 1/2 tsp. White pepper powder
- to taste Sea salt
- 2-3 Dry red chillies soaked
- 1 tbsp. Lime juice
Combine all the ingredients into food processor and process to a fine paste.Use it right away in your recipe.This paste can be stored in a airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
DetailsPrep time: Cook time: Total time: Yield: 100 - 125 g
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