Yellow Thai Curry Paste Recipe

Ingredients

5 Stalks Lemongrass – chopped,1 inch Galangal – or ginger,1 Onion – roughly chopped,4 Dry Red Chilli – soaked in water for 15 minutes,1 sprig Kaffir lime leaves – or basil leaves,6 cloves Garlic,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Pepper Corns,1/4 teaspoon Turmeric powder (Haldi)

Instructions

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. Once soaked, strain and set aside.In a small skillet, roast the coriander seeds, cumin seeds and whole pepper for a few minutes until fragrant. Turn off the heat and allow it to cool.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.The yellow curry paste should be thick and not watery. The yellow curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes.The Thai Yellow Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.

Recipe Details