Yellow Thai Curry Paste
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients.
You can make authentic Thai flavors in your kitchen with this homemade yellow Thai curry paste. The recipe combines dried Thai bird’s eye chilies, spices, and fresh herbs, adding a distinct taste to dishes. Lime zest, cinnamon, and nutmeg contribute to its flavor. Thai Yellow Curry Paste is used in several dishes. It’s a key ingredient in Yellow Curry with Chicken, mixing with coconut milk, chicken, potatoes, and onions. It seasons Vegetable Curry and Fish Curry, adding flavor to the mix of vegetables or seafood. Khao Soi, a Northern Thai dish, uses the paste in its curry broth with chicken or beef. It also flavors Thai Fried Rice, combined with chicken, shrimp, or tofu, and is used in Curry Puffs, which have a meat and vegetable filling. Beyond these, the paste serves as a flavor enhancer in soups and as a marinade for meats, fish, or tofu.
Ingredients
- 4-6 dried Thai bird's eye chilies (adjust according to desired spiciness)
- 15 ml (1 tablespoon) coriander seeds
- 5 ml (1 teaspoon) cumin seeds
- 3 cloves garlic, peeled
- 2 shallots, peeled and roughly chopped
- 1 stalk lemongrass, white part only, thinly sliced
- 1 thumb-sized piece of galangal, peeled and thinly sliced
- 1 thumb-sized piece of turmeric, peeled and thinly sliced (or 5 ml (1 teaspoon) ground turmeric)
- 5 ml (1 teaspoon) ground cinnamon
- 2.5 ml (1/2 teaspoon) ground cloves
- 2.5 ml (1/2 teaspoon) ground nutmeg
- Finely grated zest of 1 lime
- 15 ml )(1 tablespoon) shrimp paste (optional, for authentic flavor)
- 15 ml (1 tablespoon) vegetable oil
- 15 ml (1 tablespoon) brown sugar
- 5 ml (1 teaspoon) salt
Preparation
- Soak the dried Thai bird’s eye chilies in warm water for 10-15 minutes to soften. Meanwhile, toast the coriander seeds and cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Let them cool.
2. In a blender or food processor, combine the soaked Thai bird’s eye chilies (remove seeds for less heat if desired), toasted coriander seeds, toasted cumin seeds, garlic, shallots, lemongrass, galangal, turmeric, ground cinnamon, ground cloves, ground nutmeg, lime zest, shrimp paste (if using), vegetable oil, brown sugar, and salt.
3. Blend until you achieve a smooth paste. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
4. Transfer the yellow Thai curry paste to an airtight container. It can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
Neil Nijjer
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients. Neil began cooking as a child, watching and helping his Dad in the kitchen. His passion to feed the masses began early, from feeding the neighborhood kids to hosting big Fijian family parties. Neil started @the_o_g_kitchen to share his unique take on cooking classic comfort foods and Island-style curries in hybrid masala blends.
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