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A short glass jar filled with curry paste with cilantro and ginger in the background
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Yellow Curry Paste

This curry paste is so flavorful that you will never buy it from a store again. It's the perfect addition to any curry dish.
Course Condiment
Cuisine Thai
Keyword curry paste, yellow curry paste
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 cups
Calories 175kcal

Ingredients

  • 3 shallots (large)
  • 3 heads garlic
  • 6 inches ginger root (or more if you like)
  • 1 teaspoon salt
  • 1 tablespoon curry powder (mild)
  • 1 tablespoon turmeric
  • 1/4 cup cilantro (washed, de-stemmed and packed)
  • olive oil (to dribble on the veggies)

Instructions

  • Pre heat oven to 375 degrees F
  • Cut 3 large pieces of foil
  • Cut the ends off the shallots and peel them. Place on the foil and cut crosses in the sides, don't cut all the way through the shallot. Dribble olive oil over the shallots
    3 shallots, olive oil
  • Cut the top of the garlic off and take off any extra paper from the heads. Place the garlic with the cut side up on the foil and dribble oil over them
    3 heads garlic, olive oil
  • Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices
    6 inches ginger root, olive oil
  • Fold the foil over the vegetables and seal each into packets
  • Bake the ginger for 20 minutes and remove when soft. Continue baking the garlic and shallots for 10 more minutes until they too are soft
  • Open foil packets and add the ginger, garlic, shallots, cilantro, salt, curry and turmeric to the food processor. You will need to squeeze the garlic out of the cloves so be careful not to burn yourself. I usually don rubber gloves (that you wash dishes with) and squeeze as much as the soft garlic out as I can
    1 teaspoon salt, 1 tablespoon curry powder, 1 tablespoon turmeric, 1/4 cup cilantro
  • Place the lid on the processor and process for at least 2 minutes or until the curry has been combined. You may have to open the lid and scrape down the sides
  • Store in a glass jar until use
  • Make a nice curry dish
  • Smile
  • Enjoy

Notes

Helpful tips
  • Unfortunately hubby can't take a lot of heat, so I can't make this as spicy as I want, but you can add red chili peppers if you want it spicy.
  • I use aluminum foil to steam-cook the vegetables. So you need a big enough piece for each veggie so that you can fold it over to create a seal.
  • The ginger will cook faster than the garlic and shallots. Here's how you determine if they are done: don an oven mitt and squeeze the packet and if it's soft, it's done.
  • This curry paste refrigerates well and lasts at least a month until you use it all up. Just make sure to store it in an airtight container before storing it in your refrigerator.
  • If you can get fresh lemongrass stalks, you can add it to the food processor before you process the curry. I add it if I can get it.
  • I use different spices when the mood strikes me, you can add cumin, coriander seeds, or any spice that you like.

Nutrition

Serving: 0.25cup | Calories: 175kcal | Carbohydrates: 56g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 1031mg | Fiber: 8g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 37mg | Calcium: 221mg | Iron: 7mg