Thai Yellow Curry Paste is a staple in Thai cooking that brings together aromatic spices and fresh ingredients. I learned to make this paste while taking a cooking class in Bangkok, and I’ve never looked back. The bright yellow color comes from fresh turmeric root, while lemongrass and ginger add their distinct flavors. It’s milder than red or green curry pastes, making it perfect for those who prefer less heat.
About the Recipe
This curry paste recipe takes just minutes to prepare and will give your Thai dishes that restaurant-quality taste. The ingredients work together to create a balanced flavor – spicy yellow chilies, sweet brown sugar, tangy tamarind, and aromatic spices. It’s fresher and more flavorful than anything you’ll find in stores.
Why You’ll Love This Recipe
Making your own curry paste gives you control over the spice level and freshness of ingredients. It’s super quick – just toss everything in a blender and you’re done. The paste keeps well in the fridge, so you’ll always have it ready for a quick meal. Plus, it’s free from preservatives and artificial colors that are often found in store-bought versions.
Cooking Tips
– Use fresh turmeric root if possible – it has more flavor than powder
– If lemongrass is too tough, microwave it for 10 seconds to soften
– For a smoother paste, blend ingredients in small batches
– Toast coriander seeds briefly before grinding for better flavor
– Wear gloves when handling turmeric to avoid staining
Serving and Storing Suggestions
Makes about 1 cup of paste. Store in an airtight container in the fridge for up to 2 weeks. One tablespoon is enough for a curry serving 2-3 people. Total prep time: 15 minutes.
Similar Recipes
- Thai Red Curry Paste
- Thai Green Curry Paste
- Massaman Curry Paste
Nutrient Benefits
This paste is packed with healthy ingredients. Turmeric is known for its anti-inflammatory properties, while ginger aids digestion. Garlic and shallots provide antioxidants, and chilies boost metabolism. The combination of fresh herbs and spices makes this paste not just tasty but nutritious too.
Thai Yellow Curry Paste
Ingredients
- 3 to 4 Yellow Chillies (chopped)
- 1 tbsp Turmeric
- 1/2 tbsp Ginger (grated)
- 2 to 3 cloves Garlic (chopped)
- 1/2 stalk Lemongrass (chopped)
- 2 Sambar Onions (Shallots, chopped)
- 1/2 tbsp Tamarind Paste
- 1/2 tbsp Coriander Seeds
- 1/2 tbsp Mustard Powder
- 1 1/2 tbsp Peanut Oil
- 1/2 tbsp Brown Sugar
- 3 tsp White Vinegar
- 1 tsp Salt
Instructions
- Combine all the ingredients in a mixer jar.
- Grind to a fine paste.
- Transfer to a fridge safe jar.
- Cover and keep it in the fridge.
- Use as required.
Note: For Thai Red Curry Paste, substitute yellow chillies with red chillies and add 1 tblsp tomato paste.
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Frequently Asked Questions
Can I make this paste less spicy?
Yes. Reduce the number of yellow chilies or remove their seeds. The paste will still have great flavor with less heat.
Can I freeze this curry paste?
The paste freezes well in small portions for up to 3 months. Use ice cube trays to freeze individual servings.
What can I substitute for lemongrass?
If you can’t find fresh lemongrass, use 1 tablespoon of lemon zest mixed with a pinch of ginger as a substitute.
