Homemade Yellow Curry Paste
- PREP 15min
- COOK 10min
- TOTAL 25min
Our family loves this mild Thai yellow curry paste! It has incredible flavor thanks to ginger, shallot, and spices. This curry is not spicy and incredible when used to make our yellow chicken curry. If you want to add some heat, see my tips below the recipe. For a spicy curry, try our green curry paste or this red curry paste!
Please note that turmeric is infamous for staining work surfaces and hands. Wear gloves and use a non-porous cutting board.
You Will Need
¼ cup avocado oil (60 ml)
3 ounces ginger, about 3-inch piece (85 g)
2 whole garlic heads, peeled and smashed (15 to 20 cloves)
3 medium shallots, peeled and sliced
½ ounce fresh turmeric, peeled and sliced, see tips for using dried (14 g)
½ teaspoon ground coriander
2 tablespoons brown sugar
1 tablespoon lemongrass paste
1 teaspoon mild curry powder
2 teaspoons fish sauce
Juice of half a lime
¼ cup cilantro leaves
Directions
1Combine the oil, ginger, garlic, shallot, turmeric, and coriander in a small saucepan. Cover with a lid and place over medium heat. Cook, stirring occasionally, for 7 to 10 minutes or until tender. (We are not looking to brown anything, so reduce the heat if needed).
2Remove the saucepan from the heat and remove the lid. Allow to cool for 10 minutes.
3Pour the contents of the saucepan into a blender or food processor, then add the brown sugar, lemongrass paste, curry powder, fish sauce, lime juice, and cilantro.
4Pulse into a paste. If you are having problems with the blades not “grabbing on” to the ingredients, add a little more oil to help it along.
Adam and Joanne's Tips
- For curries: Start with 3 to 4 tablespoons of curry paste per cup of coconut milk. You can always add more later! I use 6 tablespoons in my yellow chicken curry.
- For marinades/other dishes: Begin with 1 tablespoon of curry paste per pound of meat.
- Add heat: Yellow curry paste is known for its mild flavor. If you prefer a spicier curry, you have plenty of options! Fresno chilies offer a moderate kick, while serrano peppers and jalapeños bring more heat. For those who like it fiery, try adding a Thai chili. Just remember that adding chilies may affect the curry’s yellow color.
- Dried turmeric: Substitute 1 teaspoon of dried turmeric for the fresh turmeric called for above.
- Lemongrass paste: I buy the refrigerated lemongrass paste in a squeezable tube sold near the fresh herbs.
- Using fresh lemongrass: Cut away the top and bottom of the stalk. Then, peel away the tough outer layers until you reach the tender, pale yellow core. Finally, thinly slice the stalk, then chop it as finely as possible or use a food processor to mince it. When using fresh lemongrass in this recipe, you’ll need 1 tablespoon minced. Then, add the minced lemongrass to the saucepan along with the ginger, garlic, turmeric, and shallots (slightly different than when using the premade paste). If you make a larger batch of homemade lemongrass paste, store in an airtight container in the fridge for a few days or freeze in ice cube trays, transfer to freezer bags, and freeze for up to 3 months.
- Vegetarian/vegan adaptations: Ensure all ingredients are vegan/vegetarian, and omit the fish sauce.
- Storing in the fridge: Allow the curry paste to cool, add it to a clean glass jar, add a thin layer of avocado oil on top, and then store it in the fridge for up to 1 week, possibly longer.
- Storing in the freezer: You can freeze this for up to 3 months. Portion the paste into small freezer-safe containers or ice cube trays. If using ice cube trays, freeze until frozen, pop them out, and store them in a freezer-safe airtight container
- Nutrition facts are estimates.