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    Home » Dressings, Sauces & Spreads » Yellow Curry Paste

    Yellow Curry Paste

    Last updated on May 3, 2021. Originally posted on September 28, 2020 By Elaine 20 Comments

    361 shares
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    This yellow curry paste recipe is easy and flavorful that you will never buy it again because homemade is so much tastier than anything you can find in the store.

    Cilantro and ginger root on a grey napkin in back of some curry paste

    My version of this recipe was what started me on the road to food blogging. From the beginning, I had made a modified version of Pinch of Yum’s recipe for curry paste and that made me realize that I almost always modify other people’s recipes.

    So I thought, why not start a blog and share my family’s recipes as well as the ones I’ve been making for years?

    So I did and here we are.

    How to use curry paste

    Curry paste can be added to many things like curries, stews, seafood dishes, noodles, soups, salad dressings and marinades and that’s just to name a few.

    I love the bold delicious flavors of the paste which balances out with the addition of coconut milk or cream. What is your favorite way to use curry paste?

    This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.

    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 Thai chilis 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.

    How to make curry paste

    Pre-step

    Get a jelly roll pan, aluminum foil and a food processor.

    Pre heat the oven to 375 degrees Fahrenheit.

    Step one

    Gather the ingredients – garlic, shallots, ginger, cilantro, curry powder and turmeric. (A)

    Step two

    Cut off the ends of the shallots, peel them, separate the bulbs and place them on a piece of foil. Without slicing all the way through, cut crosses in each shallot and dribble olive oil on them. (B)

    On the left - garlic, shallots, ginger, curry powder, turmeric and cilantro. On the right - shallots on foil with a cut in it with oil dribbled on them

    Step three

    Take the extra layers off paper off the garlic bulbs but keep them intact and cut the tops off the heads. Place them on foil and dribble olive oil on them. (C)

    Step four

    Peel and slice the ginger, place them on foil and dribble oil on them. (D)

    On the left - garlic bulbs on foil with the top cut off with oil dribbled on. On the right - sliced ginger on foil with oil dribbled on it

    Step five

    Fold over the foil, seal it and place each foil packet on the jelly roll pan. (E)

    Step six

    Bake the ginger for 20 minutes, remove it and continue baking the shallots and garlic for another 10 minutes. (F)

    The way I check to see if they are cooked is to don an oven mitt and squeeze the packets. If the contents are soft, they are done.

    On the left - foil packets with the ginger, shallots and garlic in it. On the right - the packets open and the vegetables done

    Step seven

    Add the ginger and shallots in the food processor. Take the bulbs of garlic and squeeze out each clove into the processor as well. (G)

    Be careful as the garlic will be hot. I use rubber gloves.

    Step eight

    Add cilantro, curry powder, salt and turmeric. (H)

    On the left - garlic, shallots and ginger in a food processor. On the right, added cilantro, curry powder and turmeric added

    Step nine

    Close the lid on the processor and process the ingredients on high for at least 2 minutes or until combined.

    You may have to open the lid and scrape down the sides.

    Step ten

    Transfer the yellow curry paste to a glass jar.

    Curry in a glass jar with a napkin, cilantro and ginger in the background

    Yum.

    Let’s look at another view.

    Overhead view of the paste in a jar on a napkin with cilantro and ginger

    It is so flavorful and delicious. All that is left is for me to make one of my curry dishes.

    Curry paste in a jar on a wooden table with a bunch of cilantro

    I hope you enjoyed this yellow curry paste recipe!

    Recipes where I use this paste

    • Chicken curry noodle
    • Shrimp curry
    • Curry meatballs

    And as always, may all your dishes be delish!

    If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

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

    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.
    5 from 10 votes
    Print Pin Rate
    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
    Author: Elaine Benoit

    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
    • ¼ cup cilantro (washed, de-stemmed and packed)

    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
    • 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
    • Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices
    • 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
    • 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

    Equipment

    food processor
    jelly roll pan
    aluminum foil
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    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 Thai chilis 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.

    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
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    361 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Gloria

      September 28, 2020 at 2:28 pm

      I love a good curry recipe. Making your own paste is awesome. You can tweak it to make it perfect.

      Reply
      • Elaine

        September 28, 2020 at 2:41 pm

        Exactly Gloria! And you know exactly what ingredients are in there. Thanks Gloria. 🙂

        Reply
    2. Denise

      October 01, 2020 at 10:59 am

      What a delicious Curry Paste! This is a go to for sure, I love making my own, you can customize it to personal taste like you said! Thanks for sharing.

      Reply
      • Elaine

        October 01, 2020 at 11:24 am

        Thank you Denise. I agree with customization, especially since hubby can’t take the heat. 🙂

        Reply
    3. Sharon

      October 04, 2020 at 11:34 am

      This is a great yellow curry to have on hand to add to rice, chicken or even in eggs for breakfast.

      Reply
      • Elaine

        October 04, 2020 at 3:43 pm

        Thanks Sharon! I agree. I can’t get enough of curry paste.

        Reply
    4. Moop Brown

      October 04, 2020 at 2:33 pm

      This curry paste seems super versatile and can definitely go well with a variety of different meals and dishes!

      Reply
      • Elaine

        October 04, 2020 at 3:43 pm

        Thanks Moop! I agree. 🙂

        Reply
    5. Ramona

      October 04, 2020 at 2:40 pm

      Curry is a very famous dish in my household and this curry paste will definitely add more flavour to the curry! thank you for sharing this recipe

      Reply
      • Elaine

        October 04, 2020 at 3:44 pm

        You’re welcome Ramona! Thanks for your comment, I appreciate it.

        Reply
    6. Tara

      October 04, 2020 at 7:36 pm

      I am always on the hunt for strong tasting curry and I can never find it. I’m pretty sure I just did! This curry paste is packed with flavor. Can’t wait to use it in a recipe this week!

      Reply
      • Elaine

        October 06, 2020 at 12:27 pm

        Thanks Tara! I hope you enjoy it when you try it. It’s so good!

        Reply
    7. Loreto Nardelli

      October 04, 2020 at 8:14 pm

      To be truthful I have never made curry paste, however now I have the foodspiration to want to try. I love my curries with coconut cream. Such a lovely combination for many types of dishes!
      Thank you for sharing!

      Reply
      • Elaine

        October 06, 2020 at 12:28 pm

        I agree on the coconut cream. It goes so well with curry paste. Thank you Loreto! 🙂

        Reply
    8. Jo

      October 05, 2020 at 1:09 am

      I always have one ot another type of curry paste stocked up in mu fridge. A huge curry fan here and we eat curry atleast twice a week. I love yellow curry paste for it’s flavors and the gorgeous golden curry. Will try your version of curry paste soon. Looks so good!

      Reply
      • Elaine

        October 06, 2020 at 12:29 pm

        Thanks Jo, that means a lot to me! 🙂 We have curry paste in our fridge almost all the time too.

        Reply
    9. Heidy

      October 05, 2020 at 2:50 am

      This was an excellent curry paste recipe! Thank you for the awesome tips and steps. I had never made my own curry paste so those instructions made my life easier yesterday!

      Have an awesome day
      H

      Reply
      • Elaine

        October 06, 2020 at 12:30 pm

        Thanks so much Heidy! I’m so glad you found it helpful. You have an awesome day too! 🙂

        Reply
    10. Kari Alana

      October 05, 2020 at 1:56 pm

      I love how roasting the base brings out a nice milder and flavours on curry paste so I am totally loving this!

      Reply
      • Elaine

        October 06, 2020 at 12:26 pm

        I’m so pleased Kari! I appreciate your comment!

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

    More about me →

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