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Lilly’s Table

 
 
© Lillys-Table.com Photo of Thai Yellow Curry Paste
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Thai Yellow Curry Paste

 

The fresh turmeric root is what lends the distinctive golden shade to this Thai Yellow Curry. Do what you can to seek out the fresh root at Asian markets or well stocked health inclined groceries. Making the paste from scratch is a satisfying way to get true beautiful flavor into your next Thai dish. There are other unusual ingredients with suggested substitutions listed as possible.

Ingredients

  • 3 teaspoons cumin seed, your could use ground instead, but seek out the whole seeds
  • 2 teaspoons coriander seeds, ground is an option, but the whole seeds add better flavor
  • 1 teaspoon fenugreek, ground or whole seeds
  • ¼ cup turmeric, fresh or half the amount as dry turmeric powder
  • 2 inch pieces fresh ginger
  • 2 tablespoons galangal, roughly chopped
  • ¼ cup lemongrass, peeled and chopped, lemon zest optional
  • 4 kaffir lime leaves, or 2-3 limes, zested
  • 6 cloves garlic, smashed and peeled
  • ½ teaspoon nutmeg, or mace or cinnamon
  • 3 dried red chilies, or more to taste
  • 1 teaspoon salt
  • ¼ cup coconut milk, optional, if needed or coconut oil or water

Serving Size: 8 People

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Preparation Instructions

In a dry skillet over medium high heat, add the cumin and coriander seeds. If the fenugreek is in whole, seed form add those as well. Shake the pan over the heat for about 1-2 minutes until the spices become fragrant. Remove from the heat and pour into a mortar & pestle*, food processor or blender.

Meanwhile, peel and chop the roots: turmeric, galangal and ginger. Mince the lemongrass and kaffir lime leaves, too. Place in the blender.

Add the garlic, nutmeg or mace, red chilies, salt, and ground fenugreek, if it is not a whole seed that you already toasted.

Pour in a splash of coconut milk, water or coconut oil. Pulse to blend or mash in the mortar and pestle. Add more or less liquid to keep the ingredients moving and becoming a paste. Once it is a smooth paste, use in a Thai Yellow Curry or transfer to a jar to be stored for a couple months in the freezer or a few weeks in the fridge.

*If using the mortar and pestle, start with the ingredients finely minced.