10 minute Thai Yellow Curry Paste

This 10 minute Thai Yellow Curry Paste is absolutely packed with intense flavours and its delightful. This homemade Thai curry paste has tonnes more flavour than the shop-bought version and it is without shrimp or fish sauce, thus it is suitable for vegan dishes.

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.

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 the right balance of flavours, especially in Thai Cuisine.

Tell you the truth,  my mouth started watering while I was watching this episode, they were showing few vegetarian dishes of Thailand and making Thai curry paste so quickly I grabbed the remote control and I set my skybox to record whole series of this programme and once again I got inspired to prepare Thai curry Paste. I was so excited to preparing this paste authentic way, which is made for real Thai Palate.

By watching this whole series, I learned that in Thailand, almost everything savoury they cooked, the base has to be their curry paste. They make Red, Green and yellow Thai curry paste, which is the most popular colours and work with everything from Thai Vegetables to seafood and meat dishes - even rice and noodles.

Thai Green Curry Paste usually contains very hot green birds eye chillies, in a red paste, red birdseye chillies and in yellow paste usually goes yellow peppers and fresh turmeric and is more of a sweet and spicy.

Because actually I saw being made Thai curry paste and many recipes, I thought It is not too difficult to make from scratch. I had used Red and Green curry paste in the past, so opted for this versatile Vegan Thai Yellow Curry Paste.

Making in this way, Thai yellow curry paste turned out full of flavours having soaked up all those fragrant spices and highly aromatic lemongrass and Galangal and it has a lovely scent.  I made lots and did freeze it up for later use.  Surely, I will not buy packaged curry paste again once after making this one at home.

Although today's recipe is totally inspired by that programme, I did not follow their actual recipe as I didn't have any yellow peppers and I don't use any non-veg ingredients in my cooking, also did not use the mortar and pestle, but still, I followed almost every step and prepared this delicious yellow-orange Thai curry paste, maybe not a 100% authentic recipe. Already started using in a few Thai dishes..once again we gave ourselves a chance and now I have more things to make....stay tuned for some yummy and delicious Thai recipes !!!

More recipes using Thai Curry Paste

1. Thai style Squash and Sweet Potato Noodle Soup

2. Coconut, Pineapple Thai Fried Rice

3. Roasted Thai Cauliflower Soup

4. Thai Green Curry Hummus

Vegan Thai yellow curry paste, 10 minute Thai curry paste
Yield: 100-125G



This homemade Thai curry paste has tonnes more flavour than shop-bought version, trust me!
prep time: 10 Mcook time: total time: 10 M


  • 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
  • Sea salt
  • 2-3 dry red chillies soaked
  • 1 tbsp. lime juice



  1. Combine all the ingredients into the food processor and process to a fine paste.
  2. Use it right away in your recipe.
  3. This paste can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.


Can't find kafir lime leaves? Use lime rinds.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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