Yellow Curry Paste
This delightful and flavorful condiment is essential for making homemade curries, and adding zest to stir-fry’s and soups. Homemade yellow curry paste is easy to make and once you do, you’ll never buy it again. So get ready to tantalize your taste buds and invite some zesty flavor into your life!
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
Thai curry paste can be added to many things like curries, stews, seafood dishes, noodles, soups, salad dressings, on potatoes, 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 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.
How to make curry paste
Pre-step
Get a jelly roll pan, aluminum foil and a food processor (you can use a high speed blender if you don’t have a 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 Thai 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
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to 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!
Yellow Curry Paste
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 shallots3 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 them3 heads garlic, olive oil
- Peel the ginger and slice lengthwise in thin slices. Lay on the foil and dribble oil on the slices6 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 can1 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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love a good curry recipe. Making your own paste is awesome. You can tweak it to make it perfect.
Exactly Gloria! And you know exactly what ingredients are in there. Thanks Gloria. 🙂
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.
Thank you Denise. I agree with customization, especially since hubby can’t take the heat. 🙂
This is a great yellow curry to have on hand to add to rice, chicken or even in eggs for breakfast.
Thanks Sharon! I agree. I can’t get enough of curry paste.
This curry paste seems super versatile and can definitely go well with a variety of different meals and dishes!
Thanks Moop! I agree. 🙂
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
You’re welcome Ramona! Thanks for your comment, I appreciate it.
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!
Thanks Tara! I hope you enjoy it when you try it. It’s so good!
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!
I agree on the coconut cream. It goes so well with curry paste. Thank you Loreto! 🙂
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!
Thanks Jo, that means a lot to me! 🙂 We have curry paste in our fridge almost all the time too.
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
Thanks so much Heidy! I’m so glad you found it helpful. You have an awesome day too! 🙂
I love how roasting the base brings out a nice milder and flavours on curry paste so I am totally loving this!
I’m so pleased Kari! I appreciate your comment!
This was my first time at making my own curry paste and it was so much easier than I was anticipating. Also, it tasted delicious! Thanks for the great recipe.
Thanks, Cynthia! I appreciate it. And also thank you for letting me know.