Thai Yellow Curry Paste, a cornerstone of Thai cuisine, offers a warm and mildly spicy flavor profile. Characterized by its vibrant yellow hue, this paste is an essential ingredient in dishes like Thai Yellow Curry, stir-fries, and soups. Its unique taste comes from a blend of fresh spices, including galangal and lemongrass, combined with distinct Asian ingredients like fish sauce, which imparts a salty umami essence.
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While it shares the stage with other Thai curry pastes such as red, green, and Panang, Yellow Curry Paste stands out for its milder spice level and the addition of fresh turmeric root, which gives it its signature color. This homemade version is not only easy to make but elevates any recipe that calls for an authentic Thai flavor.
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Ingredients and Substitutions Overview
To prepare Thai Yellow Curry Paste, you'll require a selection of fundamental Asian pantry items. These ingredients are typically found in most Asian grocery stores. Let's take a look at what you'll need for this recipe.
- Shallots and Garlic: These provide a warm, sweet, and distinct freshness.
- Turmeric: A key ingredient for the paste’s bright yellow color, turmeric is also known for its medicinal properties and is a staple in Asian cooking.
- Ginger or Galangal: While galangal is traditional in Thai curries for its sharp, peppery flavor, ginger is a suitable substitute offering similar taste profiles.
- Lemongrass: This adds a citrusy, lemony flavor with a hint of mint. In its absence, a blend of lemon zest and a few mint leaves can replicate its essence.
- Cumin and Coriander: Available in ground or whole form, these spices add warm and spicy notes.
- Dry Red Chilies: Use whole chilies for a more intense heat, or remove the seeds for a milder flavor.
- Fish Sauce or Tamari: Fish sauce brings salty, umami flavors typical in Thai cuisine. For a vegan or vegetarian alternative, tamari sauce is an excellent substitute.
- Coriander Leaves: Include both leaves and stalks for a fresh aroma and taste.
How to make Thai Yellow Curry Paste?
Dive into the vibrant world of Thai cuisine with our step-by-step guide to making authentic Thai Yellow Curry Paste. Follow along with our photos and video to effortlessly create this flavorful foundation for your favorite Thai dishes. Let's begin!
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- Ginger Garlic Paste
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- Tamarind Sauce
- Tamarind Paste
Thai Yellow Curry Paste
Ingredients
- 2 Shallots, small onion
- 10 Dry Red Chilies, remove seeds for less heat
- ½ tbsp Galangal, or ginger chopped
- 1 tsp Fish Sauce, or tamari for vegetarian option
- 4 sprigs Coriander Leaves, use with stalks
- ½ tsp White Pepper Powder, or black pepper
- 1 tsp Cumin Seeds
- 2 Thai Chilies, optional
- 1½ tbsp Turmeric, fresh, chopped
- 2 tbsp Coriander Powder
- 1½ tbsp Lemongrass, remove the outer covering and chop the interior
- 5 Garlic Cloves
- 4 tbsp Water, or as needed for blending
Instructions
To make Thai Yellow Curry Paste
- Combine all listed ingredients in a blender jar, and add water.
- Secure the lid and blend until the mixture achieves a smooth consistency.
- Once blended, transfer the Yellow Curry Paste to a bowl or store it in an airtight jar for future use.
To Serve
- This Yellow Curry Paste is versatile and can be used in a variety of dishes, including Thai Yellow Chicken Curry, vegetarian curries, and stir-fries with chicken or shrimp. It's perfect for any Thai recipe that calls for a rich and aromatic curry paste.
Recipe Video
Chef's Notes and Tips
- Authentic Flavor: Incorporating ingredients like lemongrass, galangal, and fish sauce is key to achieving that authentic Thai taste.
- Fish Sauce Alternatives: Traditional Thai curry paste often includes fish sauce or shrimp paste for its unique salty umami flavor. For a vegetarian or vegan-friendly version, tamari sauce or oyster sauce can be excellent substitutes, providing similar flavors.
- Substitutes: For a substitute to Thai Yellow Curry Paste, consider Thai Red Curry Paste, Green Curry Paste, Panang Curry Paste, or Vindaloo Paste. These are generally spicier than yellow curry, so you may want to reduce the chili amount for a milder flavor.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Discover our wide range of sauces and condiments, perfect for Thai recipes and beyond. From spicy to sweet, our selection includes everything from aromatic seasonings to marinades, along with multipurpose dips and dressings. Each is designed to elevate your dishes, infusing them with rich, diverse flavors.
How to use this Paste?
This recipe yields about half a cup, or 8 tablespoons, of Thai Yellow Curry Paste. I typically use 4 tablespoons for each batch of Thai Yellow Curry, making enough for two batches. Adjust the quantity to suit the amount of vegetables and proteins in your dish.
For the best flavor, sauté the paste in oil until aromatic before adding to your dish. This is key, as the fresh, raw ingredients can taste bitter if not cooked properly. This paste is perfect for Thai Yellow Curry, stir-fries, and pairs well with chicken, shrimp, or vegetables, enhancing any recipe with its rich, Thai flavor.
Storage Suggestions
- Refrigerator: Keep the paste in an airtight container in the refrigerator, where it will stay fresh for up to 5 days.
- Freezer: For longer storage, place the paste in freezer-friendly individual portion bags. It can be stored this way for up to a month, ensuring you have ready-to-use Thai Yellow Curry Paste on hand whenever needed. This method is convenient and preserves the paste's freshness and flavor.
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