This Easy Thai Yellow Curry Paste Recipe is bursting with fresh flavors and warm, rich spices. You can whip this up inside of twenty minutes and use it in dozens of different recipes. Though it includes many ingredients, it truly is an easy curry paste recipe. I’m so very excited to share this easy curry paste recipe with you. Yes, you!
It makes me so happy to share my culinary adventures in the kitchen — I love that you’re reading, cooking (I hope), and ideally eating my food! It truly brings me great joy.
What is curry paste?
Curry paste is primarily used in Thai dishes, and like curry powder it’s a blend of several, sometimes dozens, of ingredients.
This particular easy curry paste recipe contains many of the ingredients in a typical Thai curry paste, and I love it. It develops dishes with deep, rich, incredibly delicious flavor.
What’s in this yellow curry paste recipe?
- Shallots, lemongrass, garlic, ginger, coconut milk, Thai fish sauce, brown sugar, coriander seeds, Thai Chile pepper, cumin, cardamom, cinnamon, turmeric and cloves.
- I suggest a food processor, but you can use a blender to make this. You might need a touch more of the fish sauce or coconut milk to help it purée in a blender.
- If time permits, and you have, or can get whole spices — toast and grind them yourself. This is a lovely thing to do and the flavor will be slightly superior.
I love, love how beautiful and aromatic these ingredients are!
Ideas for using Thai Yellow Curry Paste:
- In sauces.
- In stir-fries.
- Sautéed with fish, poultry and meats.
- And of course, in stews, like this one.
Recipes with yellow curry paste:
I hope you enjoy making and trying out this Easy Thai Yellow Curry Paste Reicpe!
This Easy Thai Curry Paste Recipe is bursting with fresh flavors and warm, rich spices. You can whip this up inside of twenty minutes and use it in dozens of different recipes.
*Makes 1 cup
- 1 cup shallots, roughly chopped
- ⅓ cup lemongrass, very thinly sliced (about 2 stalks)
- ¼ cup garlic cloves, peeled, roughly chopped (about 5 cloves)
- 3 tablespoons ginger root, peeled, roughly chopped (about 2 inches of the root)
- 2½ tablespoons coconut milk
- 1½ tablespoons Thai fish sauce
- 2 teaspoons light brown sugar
- 2 teaspoons ground coriander seeds
- 1 to 2 small red Thai chile peppers, seeds removed - OR - 1-1/2 teaspoons dried crushed chiles
- 2 teaspoons ground cumin
- ¾ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cloves
Place all of the ingredients in a food processor fitted with the blade attachment and blend until it's as smooth as possible. This may take a few minutes, and it will not be completely smooth. It's a good idea to scrape down the sides of the food processor from time to time, to be sure everything gets incorporated.
Store in an airtight container in the refrigerator. It should keep for at least 2 months.
As "spiced" as this paste is, it's not too spicy -- if you prefer more heat, go a bit heavier on the chiles!