Description
A vibrant and flavorful homemade yellow curry paste, perfect for creating comforting dishes and evoking cherished memories.
Ingredients
Scale
- 0.7 oz mild dried chilies (cut into ½-inch chunks)
- 1 tablespoon coriander seeds (toasted)
- 1½ teaspoon cumin seeds (toasted)
- ½ teaspoon white peppercorns
- 1 teaspoon salt
- 1 tablespoon curry powder
- 1 stalk lemongrass (bottom half only, finely chopped)
- 2 tablespoons ginger (finely chopped)
- 2 tablespoons galangal (finely chopped)
- 1 tablespoon fresh turmeric (finely chopped)
- 6 cloves garlic (finely chopped)
- ½ cup shallots (finely chopped)
- 2 teaspoons fermented shrimp paste (omit if vegetarian)
Instructions
- Start with the chilies: Add the dried chilies to a coffee or spice grinder and grind into a powder.
- Grind the seeds: In a stone mortar and pestle, add coriander seeds, cumin seeds, and white peppercorns. Grind into a powder.
- Pound the aromatics: Add the lemongrass, galangal, ginger, turmeric, and salt to the mortar. Pound these ingredients into a paste.
- Mix it up: Add the ground chilies, shallots, and garlic. Pound and mix until fragrant.
- Final touch: Incorporate the shrimp paste and pound one final time to combine smoothly.
Notes
Choose fresh spices for the best flavor. Store in the fridge for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 0g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg