Best Yellow Curry Paste Recipes

YELLOW CURRY PASTE

Yellow Curry Paste image

I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies. Curry powder and turmeric make the paste yellow. Different to the Red and Green Curry Paste it also contains cinnamon but no coriander roots. This paste keeps for two weeks in the fridge but it also freezes well. Just wrap some of the paste (say 2-3 tablespoons) in tinfoil, label, and freeze. This way, you will always have curry paste and it can even be used frozen (well, that's at least what I sometimes do). The recipe comes from Madhur Jaffreys Ultimate Curry Bible and she got it from the Grand Hyatt Erawan in Bangkok. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. For a Red Curry Paste see recipe #133926.

Provided by tigerduck

Categories Thai

Time 1h25m

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 12

Ingredients

7 dried hot red chilies (long ones of the cayenne variety)
5 ounces shallots, chopped (140g)
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
10 garlic cloves, peeled and chopped (10 if small or 5 if large)
1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
1/2 teaspoon white pepper powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
1/2 teaspoon ground turmeric

Steps:

Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.

Nutrition Facts : Calories 23.7, Fat 0.2, Sodium 3.7, Carbohydrate 5.3, Fiber 0.6, Sugar 0.2, Protein 0.8

DO IT YOURSELF MILD AND CREAMY YELLOW CURRY PASTE

Do It Yourself Mild and Creamy Yellow Curry Paste image

Ta-ta to the bottled paste! Whipping up this pantry staple from scratch is easier than you think - and will make exotic weeknight suppers yours in a flash! Enjoy!

Provided by Nif_H

Categories Chutneys

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

Ingredients

1/2 cup fresh ginger, chopped
1/4 cup red onion, chopped
2 tablespoons hot chili-garlic sauce
1 tablespoon fish sauce
2 teaspoons lemon zest
1 tablespoon lemon juice
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon cumin
3/4 teaspoon turmeric

Steps:

Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
Use immediately or refrigerate in a jar for up to a month.
* Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.

THAI SHRIMP WITH YELLOW CURRY PASTE

THAI SHRIMP WITH YELLOW CURRY PASTE image

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion/shallots
2 tsp. minced garlic
2 tbsp. yellow curry paste FOR MILD (for HOT, use 3 tbsp.)
2 tbsp. fish sauce
2 tsp. brown sugar
2 14 oz. can coconut milk
red bell pepper, sliced in thin strips
bamboo shoot strips
thai basil

Steps:

in a saucepan, heat oil and cook shrimp quickly. remove shrimp. saute onion, garlic, then add yellow curry paste. saute until fragrant, then add fish sauce and brown sugar.add bamboo shoot strips and cook until water is evaporated. add coconut milk and heat until thickened. add shrimp and heat through, garnish with red bell pepper strips and thai basil.

THAI YELLOW CURRY PASTE

THAI YELLOW CURRY PASTE image

Number Of Ingredients 11

Ingredients

5 dried chilies, seeds removed, soaked in water
5 broiled shallots
10 broiled garlic cloves
1 tsp sliced galangal, fresh or dried galangal soaked to soften
1 tbsp lemon grass, fresh
1 tsp broiled ginger
1 tbsp roasted coriander seeds
1 tsp roasted cumin seeds
2 tsp curry powder
1 tsp sea salt
1 tsp Thai shrimp paste (kapee)

Steps:

1. Dry roast coriander and cumin seeds. 2. Broil garlic, shallots, and ginger. 3. Pound ingredients with mortar and pestle until smooth, in the following order: seeds, salt, powder, galangal, lemongrass, ginger, shallots, garlic, shrimp paste

THAI YELLOW CURRY PASTE

Thai Yellow Curry Paste image

This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture.

Provided by Member 610488

Categories Peppers

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

2 stalks lemongrass, thick bottom parts only, outer layers discarded, inner parts sliced
2 inches fresh galangal root or 2 inches fresh gingerroot, sliced
2 garlic cloves, peeled
5 shallots, peeled
2 dried red chilies, soaked in warm water until soft, stems discarded, deseeded
1 tablespoon ground turmeric

Steps:

Grind all ingredients to a smooth moist paste in a blender, adding a few drops of water to keep the blades turning, if necessary.
Refrigerate until ready to use. Will last only a few days so use asap.

Nutrition Facts : Calories 282, Fat 2.4, SaturatedFat 0.5, Sodium 47.4, Carbohydrate 62.3, Fiber 5.8, Sugar 10.1, Protein 10.2

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