Yellow Curry Paste

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.

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?

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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)

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)

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.

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)

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.

Yum.

Let’s look at another view.

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

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!