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Thai yellow curry paste in a square white bowl placed on a grey table with few ingredients around.

Thai Yellow Curry Paste

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Discover the flavors of Thai cooking with our Homemade Yellow Curry Paste! Its warm, mildly spicy taste and bright yellow color enhance your curries, stir-fries, and soups. Simple and effective, this paste brings authentic Thai cuisine to your kitchen.
Course Dips & Condiments
Cuisine Thai, Asian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 73
Author Sangeetha Vel

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 powder
  • 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

Making Thai Yellow Curry Paste

  • Gather all the ingredients listed and place them in a blender jar. Add a small amount of water—just enough to facilitate blending without making the paste too thin.
    Thai yellow curry paste ingredients in a blender jar.
  • Secure the lid and process the mixture on high speed until you achieve a smooth, even consistency. Pause to scrape down the sides of the blender jar if necessary to ensure all ingredients are well incorporated.
    Thai Yellow Curry Paste blending in a jar.
  • Transfer the freshly blended Yellow Curry Paste into a clean bowl. If you're not using it right away, spoon the paste into an airtight jar and store it in the refrigerator. This will help maintain its flavors and freshness for future cooking uses.
    Thai Yellow Curry Paste in a white square bowl.

Using

  • This Yellow Curry Paste is incredibly versatile and can be used in a variety of dishes. Try it in Thai Yellow Chicken Curry, vegetarian curries, or stir-fries with chicken or shrimp. It’s ideal for any Thai recipe that requires a rich and aromatic curry paste.
    Thai Yellow Curry Paste in a white square bowl with coriander leaves and chili flakes alongside.

Notes

Here are some basic tips for Thai Yellow Curry Paste:
  • Authentic Flavor: Key ingredients like lemongrass, galangal, and fish sauce are crucial for achieving that genuine Thai taste. Make sure to source these authentic ingredients to capture the true essence of Thai cuisine.
  • Adjusting Heat Levels: Customize the heat level of your curry paste by adjusting the number and type of chilies. Using seeds will increase the heat, while removing them will make it milder.
  • Fish Sauce Alternatives: Traditional Thai curry pastes often incorporate fish sauce or shrimp paste for a distinct salty umami flavor. For a vegetarian or vegan alternative, tamari sauce or oyster sauce are excellent substitutes, providing similar flavors.
  • Substitutes: If you're looking for a different type of curry paste, Thai Red Curry Paste, Green Curry Paste, Panang Curry Paste, or Vindaloo Paste are great options. These tend to be spicier than the yellow curry, so consider reducing the amount of chili to achieve a milder flavor.

Nutrition

Serving: 4tbsp | Calories: 73kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 249mg | Potassium: 386mg | Fiber: 4g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 4mg

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