Homemade Thai Yellow Curry Paste Recipe • Salted Mint (2024)

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• Speed and Simplicity: By skipping the roasting of garlic and shallots, this recipe significantly reduces prep time, making it ideal for busy weeknights or those seeking a quick but authentic style curry paste.
• Versatile and Adaptable: Whether you're a vegetarian or gluten-free, this recipe caters to all by offering alternative ingredients like soy sauce, coconut aminos or tamari instead of fish sauce.
• Perfect for Storage: This curry paste isn’t just for immediate use—it’s designed to last, offering excellent freeze-and-use-later convenience for multiple dishes.
• Authentic Taste with a Twist: While it maintains the authentic flavors of Thai cuisine, the raw garlic and shallots add a distinct bite that mellows out when cooked, offering a unique taste profile.

🧾 Ingredients overview

• Garlic and Shallots: These aromatics form the base of the paste, providing a sharp, pungent flavor that is essential in Thai cooking. The raw use in this recipe adds a fresh bite that gently mellows upon cooking.
• Lemongrass: Adds a citrusy and floral note, bringing a lightness that balances the heaviness of the spices.
• Ginger: Offers a warm, spicy kick that complements the freshness of the lemongrass and the acidity of the lime.
• Black Cumin Seeds: These are less common than regular cumin and provide a more intense, earthy flavor that adds depth to the paste.
• Coriander Seeds: Contribute a slightly sweet and citrusy flavor, enhancing the paste's overall aromatic quality.
• Turmeric: Gives the curry paste its characteristic yellow color, along with a warm, bitter flavor that is quintessential in many Southeast Asian dishes.
• Mild Curry Powder: A blend of spices that adds complexity and enriches the paste's flavor profile without overpowering the individual ingredients.
• Fenugreek Seeds: Offer a slightly bitter taste and a hint of sweetness, adding another layer of flavor complexity.
• Kaffir Lime Leaves: Impart a distinctive citrusy fragrance that cannot be replicated, elevating the freshness of the paste.
• Fish Sauce, Soy Sauce, Tamari, or Coconut Aminos: These seasonings adjust the paste's saltiness and umami, making it adaptable to various dietary preferences.
• Lime Zest and Juice: Add a zesty, acidic brightness, cutting through the richness and rounding out the flavors.
• Dried Red Chillies: Introduce a moderate heat that can be adjusted to taste, adding color and a spicy undertone to the paste.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

What's the difference between Thai yellow curry paste and the red and green curry paste versions?

1. Color and Flavor: Turmeric and mild curry powder give it a distinctive yellow color and a less spicy, earthy flavor.
2. Spiciness: Generally milder than red and green curry pastes.
3. Key Ingredients: Turmeric, garlic, shallots, lemongrass, ginger or galangal, coriander seeds, and cumin seeds.
4. Versatility: Suitable for a wide range of dishes due to its gentle warmth and rich aroma.
5. Appeal: Appeals to a broader audience with its milder spice level.

• Preparation of Ingredients: Begin by preparing your ingredients to ensure a smooth blending process. Peel the garlic and shallots. If you're using dried red chilies, now is the time to prepare them. Depending on your heat preference, you can adjust the number of chilies. For those sensitive to spice, removing the seeds can significantly reduce the heat.
• Measuring and Combining Ingredients: Accurately measure each ingredient as listed in the recipe card below. Place all measured ingredients into the bowl of a food processor. This step is crucial as it allows you to personalize the curry paste's heat level. Refer to the notes on the recipe card for guidance on adjusting the spiciness to suit your taste.
• Blending to Desired Consistency: Pulse and blend the ingredients until they form a chunky paste. This texture is ideal for those who appreciate a rustic feel in their curry dishes. The blending process is where our method begins to diverge from traditional Thai techniques, which often involve grinding the ingredients using a mortar and pestle. This modern approach using a food processor saves time and effort without significantly compromising the paste's authentic flavors.
• Achieving Your Preferred Texture: Continue blending beyond the initial chunky consistency for a smoother paste. The texture is a matter of personal preference; while this recipe suggests keeping a bit of texture for a more authentic feel, you can blend the mixture to a smooth paste if desired. Traditional Thai yellow curry paste can be quite smooth, but my method offers flexibility to suit modern tastes and kitchens.

Ingredients Notes

This homemade Thai yellow curry paste recipe pays homage to traditional Thai flavors while embracing modern convenience. Below are key notes about the ingredients used:

• Ginger Instead of Galangal: Instead of the traditional Galangal, which imparts a distinct citrusy flavor, this recipe uses ginger. Ginger offers a convenient yet flavorful alternative, adding a spicy warmth that closely aligns with the original taste profile.
• Turmeric Powder Over Whole Turmeric: Recognizing the difficulty in sourcing whole turmeric for many, this recipe calls for turmeric powder. This substitution ensures the paste retains its vibrant yellow hue and earthy flavor, making the recipe more accessible without compromising quality.
• Inspired by Traditional Thai Curry Paste: This recipe draws deeply from the traditional Thai curry paste, maintaining its complex flavors while simplifying the preparation process. It's designed to honor Thai culinary heritage while fitting into modern kitchens.
• Convenience and Adaptability: Adjustments to the traditional recipe, such as the use of more accessible ingredients, make this version of curry paste both practical and versatile for today's home cook. It invites customization in terms of spice levels and ingredient ratios, allowing for a personalized cooking experience.
• Making Your Own Curry Paste: Opting to prepare your own curry paste instead of relying on store-bought versions has several advantages:
  • Customization: Homemade curry paste allows for adjustments in flavor and heat, catering to personal preferences.
  • Freshness: Freshly made paste offers a depth and vibrancy of flavors that pre-made versions often lack.
  • No Preservatives or Additives: Creating your curry paste from scratch means you control the ingredients, avoiding any unnecessary preservatives or additives found in commercial pastes.

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