Yellow Curry Paste Recipe
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. *Makes 1 cup
Servings: 8
Calories: 32kcal
Ingredients
- 1 cup shallots, roughly chopped
- ⅓ cup lemongrass, very thinly sliced (click here for how to do it)
- 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 chili peppers, seeds removed - OR - 1-½ teaspoons dried crushed chiles
- 2 teaspoons ground cumin
- ¾ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cloves
Instructions
- Blend the ingredients. 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. Scrape down the sides of the food processor from time to time, to be sure everything gets incorporated.
- Store the curry paste. Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in an ice cube tray, then transfer the cubes to a freezer bag and freeze for up to 3 months.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 32kcal